Easy Chimichurri Rice with Vegetables

What makes this chimichurri rice recipe a more nourishing choice?

• A lighter chimichurri that doesn’t skimp on flavor: I love olive oil, but I don’t want it to be the only thing making a sauce taste good. Fresh herbs, garlic and lemon bring so much character that a smaller amount of oil can still give you a delicious result.
• Colorful vegetables: I like adding extra vegetables to rice dishes rather than treating rice as the entire side dish. It’s a simple way to add more plant foods to an everyday meal without making the recipe complicated. (source)
• Fluffy basmati rice: I use basmati rice here because I love the way its long grains stay light and separate, allowing the fresh chimichurri to coat the rice instead of clumping together.
• Easy to pair with everyday meals: You can easily turn it into a balanced meal by serving it with grilled chicken, fish or tofu.
• Meal-prep friendly: Chimichurri rice can be refrigerated for 4 to 5 days or frozen for a month. (Even if you forget to thaw the rice, it is ok. Still turns out great when heated with a sprinkling of water. Trust me, I’ve done that a few times!)

Come, let’s cook chimichurri rice together!

Ingredients and substitutions

• Rice: Basmati rice can be quickly cooked in a pot (you don’t need a rice cooker/ instant pot). You can substitute jasmine rice or any other rice on hand. Just ensure that you add the right amount of water as per the cooking instructions to avoid clumps.
• Chimichurri: You can use either basil chimichurri or roasted red pepper chimichurri.
• Vegetables: onions, garlic, tomatoes, carrots and green peas. You can add more vegetables like broccoli, cauliflower and bell pepper. Frozen mixed vegetables also work great if you’re short on time.
• Flavor enhancers: paprika and bouillon cube (or broth/stock)

How to make chimichurri rice: Step by step

(You can find the exact measurements and instructions in the printable recipe card at the end of this page. Here are step-by-step instructions with pictures to help you easily understand the recipe.)

1. Soak basmati rice

Rinse and soak the basmati rice in a bowl of water for about 15 to 20 minutes.

This will reduce the starch in the rice and make it fluffy. It will also help keep the grains separate and avoid clumping together.

2. Make chimichurri sauce

Make fresh basil chimichurri sauce using this recipe, which takes 5-10 minutes. Alternately, you can also make red pepper chimichurri if you can afford to spend some extra time to roast the peppers.

3. Sauté vegetables

Heat oil in a deep pot. Add finely chopped onions and stir on medium flame until they turn translucent.

Add minced garlic and sauté for a couple of minutes until it starts to brown.

Add finely chopped tomatoes. Sauté until they turn mushy.

Now add carrots and green peas (and any other vegetables if using). Stir for a minute until combined.

4. Add rice

Drain the soaked basmati rice and stir in along with the vegetables.

Add paprika and the bouillon cube.

5. Boil

Add water and increase the heat to high. Bring it to a boil.

Reduce the flame to low and cover the pot. Allow it to simmer for 10 minutes. Turn off the stove.

6. Add chimichurri

Let the rice rest for 5 minutes before opening.

Add the chimichurri sauce and gently stir with a thin spatula or fork until the rice, vegetables and chimichurri are combined.

Enjoy homemade chimichurri rice with your favorite protein. It tastes great with chicken shawarma (which I made today, featured in the picture below).