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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
Makes 1 jar of chimichurri + 3-4 servings of rice
for the cilantro chimichurri:
- 2 bunches cilantro (stems and leaves)
- 2 limes (juice only)
- 4 cloves garlic (crushed)
- 2 jalapenos (seeds removed from 1 or both)
- 2 tablespoons white distilled vinegar
- 3/4 cup olive oil
- 1 - 1 1/2 tablespoons kosher salt
for the rice:
- 1 cup uncooked white basmati or jasmine rice
- 1 teaspoon onion powder or 1 tbsp dried onion
- 1 1/2 cups water
- 3/4 cup cilantro chimichurri
- 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.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff