CHIMICHURRI RICE

Chimichurri Rice image

Provided by Vickie Parks

Time 35m

Number Of Ingredients 12

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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.