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.
Servings 4
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
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.
Video
Nutrition
Calories: 300kcal | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 167mg | Potassium: 469mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1480IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 3mg
