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
What You'll Need
for the cilantro chimichurri:
bunches cilantro (stems and leaves)
limes (juice only)
cloves garlic (crushed)
jalapenos (seeds removed from 1 or both)
white distilled vinegar
1 - 1 1/2 tablespoons
for the rice:
uncooked white basmati or jasmine rice
onion powder or 1 tbsp dried onion
1 1/2 cups
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.
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.
I served my rice with some cumin and lime shrimp and lots of extra chimichurri for dipping sauce.