Best Chimichurri Rice Recipes

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GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE AND COCONUT RICE



Grilled Chicken Breasts With Chimichurri Sauce and Coconut Rice image

This delicious spicy sauce is used to marinate the chicken before you grill it as well as to accompany the finished dish. The Coconut Rice is the perfect partner. You can marinate the chicken for as little as 30 minutes or up to 4 hours. Obviously the longer you marinate it the better flavour you will get in the chicken. Enjoy!

Provided by MarieRynr

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

10 garlic cloves, peeled
1 bunch flat leaf parsley, stemmed
3/4 cup olive oil
1/4 cup white balsamic vinegar or 1/4 cup white wine vinegar
1/4 cup chicken broth
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 small red chili pepper, seeded and diced
salt & freshly ground black pepper
3 whole chicken breasts, halved, boned and flattened
2 tablespoons olive oil
3 tablespoons shredded coconut
3 tablespoons dried currants
1 tablespoon olive oil
1 cup long grained white rice
2 cups chicken broth
salt & freshly ground black pepper
2 slices limes

Steps:

  • To make the sauce; in a food processor puree the garlic. Add the parsley and chili pepper and process until finely chopped. Add the oil, vinegar, broth and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavourful and spicy.
  • In a zip lock bag combine 3 TBS of the chimichurri sauce with the 2 TBS of oil, stirring until smooth. Add the chicken breasts, turning to coat evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours.
  • Preheat a grill for medium heat grilling. Remove the chicken from the marinade and grill for 7 to 10 minutes on each side, or until no pink is showing. Set aside and keep warm while you prepare the rice.
  • In a medium non-stick saucepan toast the coconut over medium heat, stirring constantly for 2 to 3 minutes, or until lightly browned. Transfer to a bowl and set aside.
  • In the same saucepan, heat the oil over medium high heat. Add the rice and sauté for about 3 minutes, until well coated and lightly browned. Add the broth and bring to a boil. Add the salt, pepper and lime slices. Stir with a fork. Cover tightly, reduce heat to low, and simmer for 15 to 20 minutes, or until rice is tender and fluffy.
  • Add the toasted coconut and currants, stirring through with a fork.
  • Divide the rice among 6 hot serving plates. Top each serving with a grilled chicken breast and a portion of the remaining chimichurri sauce on the side.

Nutrition Facts : Calories 719.8, Fat 49.1, SaturatedFat 9.6, Cholesterol 92.8, Sodium 400.6, Carbohydrate 33.5, Fiber 2.2, Sugar 4.9, Protein 35.4

CHIMICHURRI CHICKEN AND RICE



Chimichurri Chicken and Rice image

Chimichurri is the surprise stir-in for this chicken and rice dish.

Provided by My Food and Family

Categories     Chicken

Time 50m

Yield 6 servings

Number Of Ingredients 5

3 bone-in chicken breasts (2 lb.), cut in half
2 onions, cut into wedges
1 cup long-grain white rice, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350ºF.
  • Cook chicken and onions in Dutch oven or large deep skillet on medium heat 6 min. or until chicken is lightly browned, turning chicken after 3 min. and stirring onions occasionally. Remove from pan; cover to keep warm. Add rice to pan; cook and stir 30 sec. Add broth and half of Our Favorite Chimichurri; bring to boil. Add chicken and onions. (Do not stir.) Cover tightly.
  • Bake 30 min. Top with remaining Our Favorite Chimichurri. Bake, covered, 5 min. Top with cheese.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 85 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g

CILANTRO CHIMICHURRI SHRIMP OR CHICKEN & RICE



Cilantro Chimichurri Shrimp or Chicken & Rice image

A Rice to the Rescue contest winning recipe. The recipe doesn't call to season with salt the shrimp/chicken, but I would.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup lightly packed cilantro leaf
2 red jalapeno chiles, seeded
2 garlic cloves, peeled
2 -3 tablespoons red wine vinegar
6 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 lb medium shrimp, peeled and deveined or 1 lb chicken tenders
3 cups hot cooked long-grain rice

Steps:

  • Preheat grill or broiler.
  • Combine cilantro, jalapenos, garlic, vinegar, 1/4 cup oil (4 tablespoons), salt and pepper in food processor; process until fine texture; set aside.
  • Toss shrimp with remaining 2 tablespoons oil; arrange on grill or rack in broiler pan. Grill or broil 4 inches from heat source 2 minutes on each side or until opaque in center.
  • Combine hot rice with half of the cilantro mixture; mix well. Place on platter; top with shrimp and spoon remaining cilantro mixture over shrimp.

Nutrition Facts : Calories 420.7, Fat 21.8, SaturatedFat 3, Cholesterol 143.2, Sodium 1084, Carbohydrate 35.6, Fiber 0.8, Sugar 0.4, Protein 18.9

BEEF SKEWERS WITH CHIMICHURRI RICE SALAD



Beef skewers with chimichurri rice salad image

Bring some South American sunshine to your barbecue plate with chimichurri rice and cumin spiced sirloin

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 18

2 tsp cumin seeds
juice and zest 2 limes , plus wedges to serve
3 sirloin steaks or rump steak, fat trimmed, cut into long strips
200g long grain rice or wild rice mix
2 x 400g cans black beans , rinsed and drained
3 shallots , finely diced
2 ripe avocados , chopped into small chunks
200ml Greek yogurt or natural yogurt, to serve
20cm piece cucumber , chopped into small chunks
1 shallot , roughly chopped
3 garlic cloves , roughly chopped
small pack coriander
small pack flat-leaf parsley , leaves picked
2 tsp dried oregano
4 tbsp olive oil
4 tbsp red wine vinegar
1 red chilli , finely chopped
6 large or 12 small metal or pre-soaked wooden skewer

Steps:

  • First, make the chimichurri base. Put the shallot in a mini food processor with the garlic, herbs and oil. Pulse until finely chopped but still with some texture - like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside. Mix the red wine vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until assembling.
  • Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish. Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.
  • Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.
  • When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.
  • Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high. Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak. Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper, and the remaining chimichurri.

Nutrition Facts : Calories 457 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium

CHIMICHURRI RICE BOWLS WITH CHORIZO AND AVOCADO



Chimichurri Rice Bowls with Chorizo and Avocado image

Chimichurri is a bright and herby sauce that adds instant pizzazz to a meal! This quick sauce can be used as a marinade or simply as a condiment. Here, it's stirred into rice, which is then topped with flavor-packed chorizo and creamy avocado.

Provided by Gabriela Rodiles

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

5 tablespoons olive oil
1 small onion, finely chopped
1 red or green jalapeno, thinly sliced into rings, seeds removed
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 pound fresh or cooked Mexican chorizo
1/2 cup fresh cilantro, roughly chopped, plus leaves for garnish
1/2 cup fresh parsley, roughly chopped
2 scallions, roughly chopped
2 tablespoons sherry or white wine vinegar
4 cups cooked brown or white rice (see Cook's Note)
16 cherry tomatoes, quartered
1 ripe avocado, halved, pitted, peeled and thinly sliced
1/4 cup crema or sour cream

Steps:

  • Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, jalapeno, garlic, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally with a wooden spoon, until the vegetables start to soften, 3 to 4 minutes.
  • If using cooked chorizo, cut into small dice, add the diced chorizo and cook, stirring occasionally, until warmed through, about 2 minutes.
  • If using fresh chorizo, remove the casings, add the chorizo and cook, breaking into small pieces with the wooden spoon and stirring occasionally, until no longer pink in the center and fully cooked, 7 to 8 minutes.
  • Combine the chopped cilantro, parsley and scallions with the vinegar, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of black pepper in a mini food processor and process until the herbs and scallions are finely chopped and the chimichurri is well combined, scraping down the sides as needed.
  • Stir the chimichurri into the rice. Divide the rice among 4 bowls, then top with the chorizo, tomatoes and avocado. Drizzle each bowl with the crema and garnish with more cilantro leaves.

CHIMICHURRI RICE



Chimichurri Rice image

A delicious rice pilaf side dish with a chimichurri flavor base that gives it a distinct Argentinian flair. It's a great side dish to serve alongside just about any grilled beef or a grilled pork main dish.

Provided by Vickie Parks

Categories     Rice Sides

Time 35m

Number Of Ingredients 12

2 Tbsp olive oil
2 cups uncooked basmati rice
1/2 cup chopped onion
2 Tbsp fresh lime juice
1/2 tsp fresh ginger, grated
1/2 tsp minced garlic
1/4 tsp crushed red pepper flakes
1/2 cup low-sodium tomato sauce
4 cups low-sodium chicken broth
1 cup frozen green peas
3 Tbsp fresh cilantro, chopped
2 Tbsp fresh parsley, chopped

Steps:

  • 1. In a large saucepan with a lid, heat the oil over medium heat. Add the rice and the onion to the hot oil, and cook, stirring frequently until the onion is tender and translucent.
  • 2. Reduce the heat to very low. Stir in the lime juice, ginger, garlic, and red pepper flakes. Stir quickly, and then add the tomato sauce. Stir well. Stir in the chicken broth and peas. Increase the heat to medium-high, and cook until it begins to bubble.
  • 3. Once it begins to bubble, reduce heat to low, cover the pan, simmer for 15 to 20 minutes or until nearly all of the liquid is absorbed.
  • 4. Remove the lid, and fluff the rice with a fork. Fold in the cilantro and parsley. Season with salt and pepper, if desired, and serve immediately.

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