Chimichurri Brown Rice

I. Just. Absolutely. Love. Trader Joes Chimichurri Rice. I always have a bag of the frozen Chimichurri rice handy in my freezer  for days when I crave rice and don’t want to cook.

If you have never tried it. Stop now and rush to your nearest Trader Joes.

But wait maybe you want to try this recipe. I have made it many times in the past but this is the closest I have come to the taste of the Trader Joes one. This time rather than make the chimichurri sauce from scratch I used dry chimichurri mix I found in World Market.

1 cup brown basmati rice (or white)
1/2 cup peas
1 chopped carrot
1 small onion chopped
3-4 garlic cloves minced
2 tomatoes chopped
1 tbsp butter
1 tbsp olive oil
salt to taste
1-2 tbsp cream (can use sour cream)
some chopped cilantro (optional)
Some chopped parsley (optional)
some red pepper flakes (optional)

2 tsp chimichurri mix
2 tsp lemon juice
1-2 tsp olive oil
1 tsp red wine vinegar

Rinse and soak the rice for 30 minutes to an hour. Precook 1 cup of rice with 2 cups water. If using white rice you should be okay cooking it later with the vegetables. Brown rice is harder to cook and takes longer so I decided to pre-cook it.

Add 1 tbsp oil and 1 tbsp butter  to a pan on medium low heat. Add chopped onion and garlic and fry for 3-4 minutes. Add chopped carrots and peas and continue flying for 5 minutes. Add chopped tomatoes and continue frying for 5-10 minutes.

Meanwhile whisk 1-2 tsp of chimichurri mix with oil, lemon juice and red wine vinegar. Add to the vegetables, salt to taste and some red pepper flakes and continue cooking. Add cream and chopped cilantro and parsley and continue cooking until most of the moisture evaporates. Add rice and mix well. Let simmer for a few more minutes on low heat so the flavors infuse well.

Garnish with a little chopped cilantro and parsley and serve hot.

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