This easy chimichurri rice is bright, zesty and the perfect accompaniment to any meat-based dinner. It features fresh herbs, lime juice, and warming spices and it couldn't be easier to make!
If you're a fan of Trader Joe's chimichurri rice, you're going to love this homemade version! It's a quick and easy side dish packed with fresh, vibrant flavors from the chimichurri sauce, and it pairs perfectly with grilled meats, chicken, or fish.
Homemade chimichurri is really the best and my version packs a bit of heat but that's totally optional! The fresh herby flavors are truly incredible whether you like it hot or not.
This chimichurri rice recipe is loosely based on Trader Joe's Peruvian Chimichurri Rice and is the perfect side dish for your favorite grilled meats. We love it with these Air Fryer Marinated Chicken Thighs or with my delicious Chicken Leg Quarters.
Why you'll love this chimichurri rice
- It's packed with bold, fresh flavors thanks to the homemade chimichurri sauce.
- You can throw it together in under 30 minutes, making it perfect for busy nights.
- It's a super versatile side that pairs with just about anything-grilled meats, fish, or veggies!
What you'll need
Cilantro + parsley - I like equal parts fresh cilantro and fresh parsley in my chimichurri but you can use any ratios you like.
Garlic - Feel free to add more than two cloves if you're a garlic lover.
Bird's eye chili pepper - This adds a nice heat, but you can swap it for a milder chili if you prefer or skip it altogether.
Extra virgin olive oil - Use a good quality olive oil as it really makes a difference.
Lime juice - Freshly squeezed lime juice is perfect for that zesty kick.
Red wine vinegar - Just a splash to balance out the flavors.
Red onion - I like red onion for its sweetness, but yellow or white onions would work too.
Red bell pepper - Red bell pepper adds sweetness and color; you can use green or yellow if that's what you have.
Crushed tomatoes - Canned crushed tomatoes are super convenient but you could also use fresh if you want.
Spices - Ground cumin and paprika give the rice a warm, smoky flavor that complements the chimichurri.
Cooked basmati rice - Leftover rice works perfectly here, just make sure it's cooled so it doesn't turn mushy.
Pro tip
For an extra burst of flavor, allow the chimichurri to sit for at least 15 minutes after blending.
How to make chimichurri rice
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Blend the chimichurri ingredients-cilantro, parsley, garlic, chili, olive oil, lime juice, vinegar, oregano, salt, and pepper-until smooth, then set it aside.
In a large skillet, heat olive oil over medium heat and sauté the red onion and bell pepper for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, cumin, paprika, and sugar, then simmer for 5 minutes until the sauce thickens.
Add the cooked rice and mix until it's evenly coated and heated through.
Remove the skillet from the heat and mix in the chimichurri sauce, ensuring the rice is fully coated. Adjust the seasoning and serve immediately.
Substitutions and variations
- Turn this into a complete meal by tossing in cooked shrimp, grilled chicken, or even black beans for a plant-based option.
- Not into bird's eye chili? Use jalapeño for a milder heat, or omit the chili entirely for a no-heat version.
- If you don't have cilantro or parsley, you can use a mix of fresh basil, mint, or even arugula.
Helpful tips
- The chimichurri sauce gets even better after it sits for a bit, so I like to make it ahead of time and store it in the fridge for up to 2 days.
- Day-old rice works best for this recipe because it stays nice and fluffy without getting mushy. You can also use the microwavable rice that comes in pouches, but make sure it's cold.
- Don't over-blend the chimichurri. You want it to have a little texture, so I usually pulse it in the blender a few times instead of blending it smooth.
What to serve with chimichurri rice
Chimichurri rice pairs perfectly with a variety of mains and sides:
- Grilled meats such as steak, chicken, or pork for a hearty meal
- Roasted or grilled vegetables like zucchini, eggplant, or bell peppers to keep it light
- Fried or grilled fish, such as salmon or cod
- Black beans or chickpeas for a vegetarian option with added protein
- Avocado or a simple green salad to balance out the bold flavors of the chimichurri
Leftovers and storage
- Keep the chimichurri rice in an airtight container in the fridge for up to 4 days.
- To reheat, warm it up in a skillet over medium heat or in the microwave, adding a splash of water or broth to keep it from drying out.
- Freeze the rice in portions in airtight containers or freezer bags for up to 3 months. Thaw it overnight in the fridge before reheating.
If you've tried this chimichurri rice recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Chimichurri Rice
Ingredients
For the chimichurri
- 1 cup cilantro roughly chopped
- 1 cup parsley roughly chopped
- 2 garlic cloves roughly chopped
- 1 small bird's eye chili pepper roughly chopped
- ¼ cup extra virgin olive oil
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the rice
- 1 tablespoon olive oil
- 1 medium red onion finely diced
- 1 medium red bell pepper diced
- 2 garlic cloves finely chopped
- 1 can (14 oz / 400g) crushed tomatoes
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon sugar
- 3 cups cooked basmati rice cooled
Instructions
- In a blender, combine the cilantro, parsley, garlic, bird's eye chili pepper, olive oil, lime juice, red wine vinegar, oregano, salt, and black pepper. Blend everything together, scraping the sides as needed. Set aside while you prepare the rice.1 cup cilantro1 cup parsley2 garlic cloves1 small bird's eye chili pepper¼ cup extra virgin olive oil1 tablespoon lime juice1 tablespoon red wine vinegar½ teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper
- Heat the olive oil in a large skillet over medium heat. Add the red onion and bell pepper and cook for 5 minutes or until softened.1 tablespoon olive oil1 medium red onion1 medium red bell pepper
- Add the garlic and cook for another minute until fragrant.2 garlic cloves
- Next, stir in the crushed tomatoes, ground cumin, paprika, and sugar. Simmer for 5 minutes or until the sauce thickens slightly.1 can (14 oz / 400g) crushed tomatoes1 teaspoon ground cumin½ teaspoon paprika½ teaspoon sugar
- Add the cooked basmati rice to the skillet and stir to coat it evenly with the tomato mixture. Continue to cook for a couple of minutes until the rice is warmed through.3 cups cooked basmati rice
- Remove the skillet from the heat, then stir in the chimichurri sauce. Mix well to make sure the rice is fully coated with the sauce.
- Adjust the seasoning to taste and serve immediately.
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