Chimichurri rice is a bright, zesty rice dish that hails from Argentina. It's similar to a rice pilaf, but it's much simpler to make. Serve it with tofu steaks, roasted veggies or use it as a tangy, spicy filling for your favorite vegan burrito.
Ingredients:
STEP one
Drain, and set aside. Heat 2 tablespoons of olive oil.. Add the chopped onion and sauté until the onion becomes translucent. Add the garlic and sauté for 1 more minute.
STEP two
Add the rinsed rice to the skillet and toast it for a 3 minutes, stirring frequently, until the rice grains are coated in the oil and slightly toasted.
STEP Three
Pour in the vegetable broth Reduce the heat to low, cover the skillet, and let the rice simmer for about 15-20 minutes.Cover it with a clean tea towel. Let it sit covered for 5 minutes.
STEP Four
Prepare the chimichurri sauce. Combine the chopped parsley, cilantro, minced garlic, red wine vinegar, 2 tablespoons of olive oil, dried oregano, red pepper flakes, salt, and pepper.
STEP Five
Fluff it with a fork to separate the grains. Pour the chimichurri sauce over the rice. fold the sauce into the rice. Add more salt, pepper, or red pepper flakes according to your preference.