Chimichurri Rice

This rice is cooked in the style of Spanish rice with canned diced tomatoes and water and combined with shallots, garlic, ginger, peas and chipotle peppers for a kick. The rice is finished with fresh herbs and a touch of crème fraîche for a flavorful side dish.

Course Side Dish

Cuisine argentinean, peruvian

Keyword 30 minute meal, chimichurri, herb, rice

Prep Time 5

Cook Time 25

Servings

Calories 300kcal

Ingredients

¼ cup extra-virgin olive oil
3 medium shallots, sliced
1 cup shelled English peas
2 cloves garlic, chopped
1 teaspoon grated ginger
1 cup long grain white rice
1 (14.5 ounce) can diced tomatoes
1 canned chipotle pepper, chopped plus 1 tablespoon adobo
½ cup crème fraîche
1 tablespoon red wine
1 cup cilantro, chopped
½ cup flat-leaf parsley, chopped
Kosher salt, as needed

US Customary - Metric

Instructions

Heat a medium pot over medium heat, add the olive oil and heat through. Add the shallots and sauté peas and cook until the onions are soft and translucent, about 6 minutes.
Add the garlic and ginger and continue to sauté until the garlic is fragrant, about 30 seconds.
Add the rice and sauté, stirring frequently until toasted, about 2 minutes.
Add the diced tomatoes and chipotles with adobo plus 1½ cups (360g) water. Increase the heat to high, and bring to a boil. Lower the heat to low, cover and let simmer until all the liquid has been absorbed, about 15 to 18 minutes.
Let rest for 5 minutes then fluff with a fork. Stir in the crème fraîche vinegar, cilantro and parsley. Season with salt.

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Nutrition