Chimichurri Rice Recipe

Chimichurri rice in a black bowl with parsley showing on top.

5 from 1 vote

Chimichurri Rice Recipe is an Argentine-inspired rice recipe that delivers bright herb flavor, simple stovetop cooking, and quick weeknight convenience in one easy side dish. Jasmine or basmati rice cooks in broth with garlic and olive oil before being finished with fresh cilantro chimichurri sauce for bold, garlicky flavor and fluffy texture.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Argentina

Servings:

Calories: 239kcal

Author: Jami Powell

Equipment

Medium saucepan with lid
Fine Mesh Strainer
Wooden spoon
Measuring cups

Ingredients

1 cup basmati rice or jasmine rice
2 tablespoons extra virgin olive oil
1 to 2 cloves garlic minced
1 ½ cups chicken broth or vegetable broth
⅓ to ½ cup cilantro chimichurri sauce
½ teaspoon kosher salt
1 tablespoon fresh parsley or cilantro chopped (optional garnish)

Instructions

Rinse 1 cup of jasmine or basmati rice under cold water until the water runs mostly clear. Drain well.
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1–2 cloves of minced garlic and cook for about 30 seconds until fragrant. Add the rinsed rice and stir for 1 minute.
Pour in 1½ cups chicken or vegetable broth and add ½ teaspoon kosher salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
Remove the rice from heat and let it rest 2–3 minutes. Fluff with a fork, then gently fold in ⅓ to ½ cup chimichurri sauce until evenly coated.
Transfer to a serving dish and sprinkle with fresh parsley or cilantro before serving.

Video

Notes

Cooking Notes

Toasting the rice in olive oil before adding broth builds deeper flavor and helps the grains stay separate. Letting the rice rest briefly before folding in the chimichurri keeps the herbs bright and fresh.

Tips for Best Results

Toast the rice for 1–2 minutes so the grains develop a light nutty flavor.
Keep the lid on while the rice simmers.
Use freshly made chimichurri sauce for the brightest herb flavor.
Add the chimichurri after the rice cooks so the herbs stay vibrant.

How to Know It’s Ready

The rice is ready when the liquid has been absorbed, and the grains are tender yet fluffy. When fluffed with a fork, the rice should separate easily without clumping.

Nutrition