Spicy Herbed Chimichurri Rice

LOOK HOW PRETTY!!! I am completely in love with this chimichurri rice!!!

This was totally not the recipe plan, actually. I was going to do a simple fish with a somewhat classic chimichurri sauce poured on top. Easy weeknight meal, for sure.

But THEN I was cooking up a big thing of rice to go with, and I found myself with an unnecessarily large batch of chimichurri and some unnecessarily plain rice and well… magic happened.

Spectacular chimichurri rice was born.

Alright, maybe I need to back up for a second here, eh? If you’re thinking, “That cool and all, Leslie, but I have no idea what ‘chimichurri’ is… I’m here for some rice, please.” .. I got ya.

Chimichurri is a simple herb sauce. I think the most traditional recipe is mostly parsley, and includes a tiny kick of heat and a lot of oil. It’s delightful.

It’s one of those sauces that you can pour on anything – roasted vegetables, fish, tofu, chicken, steak… it just works. What doesn’t go well with oil and herbs?

The answer is nothing.

Except dessert.

And what goes spectacularly well with oil and herbs? RICE.

I still served this rice with the planned simple fish and bonus chimichurri poured on top, but I LOVE that you can do anything with this delightful rice. Serve it with your favorite veggie or protein and you’re golden. Toss chopped up marinated tofu and some shredded carrot in there, and you have an awesome salad (oooh, perfect for a summer picnic!)

Anyhow. How about I give you a recipe for this awesome spicy herbed chimichurri rice?!

Cool, cool.

spicy herbed chimichurri rice

2016-06-27 14:00:27

Serves 6

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Ingredients

1. 2 C jasmine rice
2. 3 C water
3. 1 C fresh parsley
4. 1/2 C fresh cilantro
5. 4 scallions
6. 1 red jalapeno or Fresno chile*
7. 1 t dried oregano
8. 2 t sea salt
9. 2 cloves garlic
10. 1/3 C olive oil
11. 1/4 C finely diced red onion
12. 1 T butter
13. * Leave the seeds out for a very mild rice, or keep them in for a big of spice.

Instructions

1. Combine rice and water in a nonstick saucepan, cover, and bring to a boil over high heat. When it begins boiling, knock back to a simmer for about 15-20 minutes, until the rice absorbs the water.
2. While the rice simmers, combine parsley, cilantro, scallions, chile, oregano, salt, garlic, and oil in food processor and blend until the consistency of coarse pesto.
3. Once the rice finishes cooking, mix in the chimichurri sauce, red onion, and butter (I kept a little bit of chimichurri out to top the fish and chicken.)

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