Chimichurri Rice

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 cilantro
1 cup parsley
2 garlic cloves
1 small bird’s eye chili pepper
¼ cup extra virgin olive oil
1 tablespoon lime juice
1 tablespoon red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ 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 oil
1 medium red onion
1 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 tomatoes
1 teaspoon ground cumin
½ teaspoon paprika
½ 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.