This zesty and flavorful Peruvian-style chimichurri rice tastes similar to the Trader Joe’s version, but better! It’s made with fresh herbs, red wine vinegar, spices, and diced tomatoes. To save time, you make the chimichurri while the rice cooks and then stir it in for a pop of freshness. It’s an excellent side dish, ready in about 35 minutes.
Jump to RecipeChimichurri Rice Recipe Ingredients
For the Rice:
- 1 Tbsp. avocado oil
- 1 large onion, chopped (about 1/2 cup)
- 2 teaspoons minced garlic (3-4 medium cloves)
- 1 1/2 cups Jasmine rice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 (14.5 ounce) can diced tomatoes, drained well
- 2 cups vegetable stock
For the Chimichurri:
- 2 cups loosely packed fresh cilantro and parsley
- 2 teaspoons minced garlic (3-4 medium cloves)
- 1/4 of a red bell pepper, roughly chopped
- 2 Tablespoons minced shallot
- 2 Tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 – 1 teaspoon crushed red pepper flakes (optional)
- ¼ cup olive oil
How To Make Chimichurri Rice
- Sauté Aromatics: Heat a medium saucepan over medium heat. Add 1 tablespoon of avocado oil and, once hot, add the chopped onion. Sauté for 4-5 minutes until starting to sear. Add the garlic and sauté for one minute longer.
- Toast the Rice: While the onion cooks, rinse the rice in a mesh strainer with cool water until the water runs clear. Add the rinsed rice, paprika, cumin, chili powder, and salt to the pot. Stir for 2 minutes until the rice is toasty and aromatic.
- Cook the Rice: Add the well-drained can of tomatoes to the rice mixture and stir to combine. Pour in the vegetable stock and raise the heat to high. When the pot comes to a boil, reduce the heat to low, cover, and let the rice cook for 15 minutes.
- Steam and Make Chimichurri: When the timer goes off, turn off the heat but leave the lid on for 5 more minutes to allow the rice to continue steaming. While the rice cooks, add all the chimichurri ingredients, except for the olive oil, to a small food processor and pulse to chop.
- Finish and Combine: Scrape down the sides of the food processor, then drizzle in the olive oil and stir or pulse to combine. Once the rice has finished steaming, remove the lid, pour the chimichurri sauce over the cooked rice, and toss everything together to coat evenly. Serve warm.
Recipe Tips
- How to get fluffy, not mushy, rice? Rinsing the rice until the water runs clear is a crucial step that removes excess starch and prevents the grains from becoming sticky. Also, do not skip the final 5-minute steam with the heat off.
- Can I make this ahead of time? Yes, this recipe reheats very well, making it great for meal prep. Store it in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.
- How to prevent a watery result? It is essential to drain the canned tomatoes very well. You want to add the tomato chunks for flavor and texture, but not the excess liquid, as this will throw off the rice-to-liquid ratio.
- What if I have leftover cooked rice? For a super-quick version, sauté the onions, garlic, and spices as directed. Add the drained tomatoes and cook them down for about 5 minutes until most of their liquid has evaporated. Stir in your pre-cooked rice and the chimichurri sauce and heat through.
What To Serve With Chimichurri Rice
This is a versatile and flavorful side dish that pairs wonderfully with a variety of main courses, especially those with Latin American flavors. Serve it with:
- A perfectly grilled steak or chicken breast.
- Black beans or shrimp for a complete vegetarian or pescatarian meal.
- Alongside tacos or fajitas.
- Topped with a fried egg for a delicious breakfast.
How To Store Chimichurri Rice
- Refrigerate: Place leftover rice in an airtight container and store in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze the cooled rice in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chimichurri Rice Nutrition Facts
- Serving: 1 serving
- Calories: 307kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 12g
- Sodium: 1203mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. Finely chop all the chimichurri ingredients by hand, place them in a bowl, and then drizzle in the olive oil while whisking to combine.
The liquid ratios and cooking times in this recipe are specific to white rice. If you want to use brown rice, you will likely need more liquid (broth or water) and a much longer cooking time (around 40-45 minutes).
As written, it has a very mild heat from the fresh garlic and the optional crushed red pepper flakes. You can easily adjust the spice level by adding more or less red pepper, or by adding a finely minced jalapeño to the chimichurri.
Try More Recipes:
- Trader Joe’s Vanilla Bean Paste Recipe
- Trader Joe’s Sweet Corn Ravioli Recipe
- Trader Joe’s Smoked Trout Dip Recipe
Trader Joe’s Chimichurri Rice Recipe
Course: Side DIshCuisine: AmericanDifficulty: Easy8
servings1
hour55
minutes25
minutes307
kcalA zesty, flavorful Peruvian-style rice that tastes similar to the Trader Joe’s version, but better! It’s made with fresh herbs, spices, and diced tomatoes, all cooked in one pot.
Ingredients
Rice: 1 ½ cups Jasmine rice, 1 large onion, 2 tsp garlic, 1 can diced tomatoes (drained), 2 cups vegetable stock, spices (paprika, cumin, chili powder, salt).
Chimichurri: 2 cups mixed cilantro & parsley, 2 tsp garlic, 1/4 red bell pepper, 2 tbsp minced shallot, 2 tbsp red wine vinegar, 1 tsp dried oregano, ¼ cup olive oil, salt, pepper, red pepper flakes.
Directions
- In a medium saucepan, sauté the onion and garlic in oil.
- Rinse the rice well. Add the rinsed rice and all the spices to the pot and toast for 2 minutes.
- Stir in the drained, diced tomatoes, then pour in the vegetable stock.
- Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes. Let it steam, off the heat, for 5 more minutes.
- While the rice cooks, make the chimichurri by pulsing all its ingredients (except oil) in a food processor, then stirring in the olive oil.
- Pour the chimichurri over the hot, cooked rice and toss to combine before serving.
Notes
- The most important tip for this recipe is to rinse your rice thoroughly before cooking to ensure it turns out fluffy, not sticky.
- Don’t skip the final 5-minute steam; it’s a crucial step for perfectly cooked rice.
- For the best, most robust flavor, use a mix of both fresh cilantro and parsley for the chimichurri.
- This is a perfect side dish for meal prep as it stores and reheats beautifully.
