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Makes
1 jar of chimichurri + 3-4 servings of rice
Author Notes
I die over anything with Cilantro. I love salsa verdes, green sauces, chimichurris, you name it. Love it. A couple of weeks ago we were at a friend's house for dinner, and another couple brought a jar of "Green Sauce". It was essentially chimichurri, but I was so addicted. I made it right away and this rice dish is the finished product. —Brussels Sprouts for Breakfast
Ingredients
- for the cilantro chimichurri:
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2
bunches cilantro (stems and leaves)
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2
limes (juice only)
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4
cloves garlic (crushed)
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2
jalapenos (seeds removed from 1 or both)
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2 tablespoons
white distilled vinegar
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3/4 cup
olive oil
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1 - 1 1/2 tablespoons
kosher salt
- for the rice:
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1 cup
uncooked white basmati or jasmine rice
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1 teaspoon
onion powder or 1 tbsp dried onion
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1 1/2 cups
water
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3/4 cup
cilantro chimichurri
Directions
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start with the chimichurri: Put everything in the food processor or blender and blend until really smooth. Start with only 1 tbsp of salt and adjust as necessary. Store in an airtight jar in the fridge for a couple of weeks.
Adjust amount of jalapeno and seeds based on heat tolerance. Option 1: Both jalapenos and both seeds. Option 2: Both jalapenos and only half the seeds. Option 3: Both jalapenos and no seeds. Option 4: One jalapeno with no seeds. I used option 2, and the sauce came out like a medium salsa heat level.
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for the rice: In a medium sauce pan, bring water to a boil. Add rice and dried onion and lower heat to super low. Cover and let rice cook for 18-20 minutes or until all water is absorbed and rice is soft. Add 1/2 cup of chimichurri sauce to the rice and mix until rice is coated.
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I served my rice with some cumin and lime shrimp and lots of extra chimichurri for dipping sauce.
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