Chimichurri Rice (Trader Joe’s Copycat Recipe)

Zesty, flavorful Peruvian chimichurri rice that recipe tastes similar to the Trader Joe’s version, but better! It’s made with fresh herbs, red wine vinegar, spices, diced tomatoes, garlic, and onions. To save time, you make the chimichurri while the rice cooks and then stir it in for a pop of freshness. It’s an excellent, flavorful side dish to serve at any meal.

Chimichurri rice tastes like, well, you guessed it, chimichurri! Fresh herbs, a punch of garlic and shallot, and a hint of vinegar to balance it all out. This version has a tomato base to emulate the Trader Joe’s chimichurri rice that you can find in the freezer section but it’s truly so much better. So much flavor without any freezer burn!

It’s also naturally plant based, dairy free and gluten free, making it an excellent side dish to make for anyone with dietary restrictions. It’s so full of robust flavor though, you won’t miss any of that.

As I’ve mentioned in past chimichurri recipes, I became obsessed with chimichurri after visiting Argentina 15+ years ago. Ever since, I’ve been looking for ways to work this incredible flavor concept into new recipes. I loved the Trader Joe’s Peruvian Style Chimichurri Rice but it doesn’t seem to be in stores or on their website any more.

So, being a good little food blogger, I knew it would be better homemade anyways. TJs calls it Peruvian rice but I found different versions of chimichurri rice attributed to all the countries in the southern part of South America. I’ve had Argentinian rice that was similar and assume the country of origin is debatable. Either way, its one of my new favorite sides and will probably be for you too!

Ingredients and Substitutions

This recipe has a long list of ingredients but don’t be intimidated! It all comes together quickly and all of those extra flavors are what makes the end product so amazing.

Rice Ingredients

• avocado oil – avocado oil has a high smoke point so it’s my go to oil for any recipe that calls for sautéing. If needed, you can substitute another cooking oil though of course.
• onion – I used a large yellow onion but white onion or red would work fine too. You can also substitute 2 shallots since you’re already using them later on in the chimichurri.
• minced garlic – 3-4 medium sized garlic cloves will work. You’ll be adding more fresh garlic later on too so keep that in mind!
• Jasmine rice – any long grain white rice, like a good jasmine or basmati rice, will work here.
• paprika – paprika adds a nice richness to the recipe. Smoked paprika can be substituted for a hint of smokiness.
• cumin – ground cumin is a must! It adds that subtle yet necessary flavor. You can skip it if you are out but I highly recommend using cumin in this recipe.
• Mexican chili powder – in the USA, it’s often just labeled as “chili powder” but it’s the Mexican variety. As with the other spices, this adds so much flavor.
• salt – I used Himalayan pink salt, as I usually do but sea salt or another fine salt works great too. You can adjust the amount to taste at the end if needed.
• diced tomatoes – cooking the rice with canned diced tomatoes adds so much flavor! You can substitute fresh tomatoes, but make sure to squeeze the juice out of them since the rice can’t absorb that much liquid.
• vegetable stock – this adds more flavor than just using water but you can sub in water if needed. You can also use bouillon or substitute chicken broth or stock.

Chimichurri Ingredients

• fresh cilantro and parsley – use a mix of both herbs for the best results. That being said, you can easily use all cilantro or all parsley if needed and it will still taste fantastic. The recipe calls for 2 loosely packed cups, which will be about 1 cup if you were to chop by hand instead of using a food processor.
•  minced garlic – yes, 3-4 more cloves of garlic. The garlic used for the rice gets cooked and this garlic is fresh and sharp which is imperative for imparting that true chimichurri flavor.
• red bell pepper – this adds some crunch and texture along with subtle flavor and a splash of bright color. You can definitely add more or even sauté the rest of that bell pepper chopped up with the onion in the rice for some more nutrition in this dish. You can also swap this out with green pepper or poblano, or a jalapeño or another chili pepper for a little more spice.
• shallot – this adds some fresh punch. If you don’t like raw onion, use less or leave it out. I only like a *hint* of raw onion flavor so I wrote the recipe using a minimal amount and finely mincing it. This makes it subtle and not overpowering.
• red wine vinegar – using red wine vinegar is preferable since it’s so mild tasting but apple cider vinegar, rice vinegar or even distilled white vinegar will work too. You can also substitute fresh lime juice, lemon juice or replace half of the vinegar with the squeeze of a few lemon or lime wedges for a citrus flair.
• dried oregano – this contributes to that classic chimichurri flavor. You can substitute 2 teaspoon chopped fresh oregano instead if you prefer.
• salt – again, I use pink Himalayan salt. I recommend waiting to adjust the salt level until it’s stirred into the rice. Yes, its more difficult then but you probably won’t need more once it’s paired with the rice so trust me. Yes, even you super salt lovers.
• black pepper – I like finely ground pepper here so you don’t get any big peppercorn bites.
• crushed red pepper flakes – optional if you want it spicy, but I definitely love adding some in. The fresh garlic will add some mild spice but crushed chili flakes take it up a notch.
• olive oil – olive oil is a must for chimichurri! You can replace with avocado oil but if you have both, olive oil is nice here since it won’t be cooked and you can get all of the health benefits.

How to Make Peruvian Chimichurri Rice

This side dish has a few steps to it but it comes together surprisingly quickly. Since you make the chimichurri while the rice is simmering, there isn’t a ton of downtime. The positive to this though is that it won’t take more than 35 minutes to make!

Here’s what you’ll need to do:

1. Bring a medium sized sauce pan to medium-high heat. Add avocado oil and sauté onion in oil for 4-5 minutes until starting to sear, stirring occasionally. Add garlic and sauté a minute longer.
2. While onion cooks, rinse rice in a sieve under cool water until the water runs clear.
   
3. Add rice and spices to the pot and stir for 2 minutes until aromatic and toasty.
4. Drain and discard the excess liquid from the can of tomatoes and stir the tomatoes into the rice mixture.
5. Pour vegetable stock into pot and bring the heat up to high.
   
6. When pot comes to a boil, reduce heat to low, cover and let rice cook for 15 minutes. When timer goes off, turn off heat but leave the lid on for 5 more minutes for the rice to continue steaming.
   
7. While the rice is cooking, add all chimichurri ingredients, except olive oil to a small food processor and pulse several times to chop. Use a rubber spatula to scrape the sides and pulse again.
   
8. Drizzle in olive oil and stir.
   
9. Remove lid and pour chimichurri sauce over the cooked rice, tossing to coat and spread the sauce throughout the rice. Serve while warm.

Recipe Tips and Variations

Storing Leftovers and Freezing

Luckily this recipe reheats great and freezes well so it’s great for meal prep.

Storing Leftovers: Place leftover rice in an airtight container, refrigerate and eat within 3 days. Reheat in the microwave, the stovetop over low heat, stirring often or covered in the oven at 300° F (150° C) for about 20 minutes.

Freezing Leftovers: Freeze in an airtight container for up to 3 months for longer storage. Defrost in the refrigerator overnight. For faster defrosting, use the defrost setting on your microwave, sprinkling a few drops of water on top of there rice first. You can also warm, covered in the oven at 300° F (150° C) for about 40 minutes. Sprinkle with a few drops of water before covering and stir half way through to ensure it defrosts evenly.

What to Serve with Chimichurri Rice

Chimichurri rice is versatile and goes just as well with tacos as it does steak. Here are some of my favorite things to serve it with.

• Paired with a good steak of course
• With chicken like this Mexican grilled chicken or some cilantro lime thighs would go great
• Marinated baked portobello mushrooms pair fantastically
• Turn it into a main dish by adding shredded chicken taco meat or pork carnitas or cilantro lime shredded chicken
• As a side for simple air fryer fajitas
• For breakfast, warm leftover chimichurri rice in a skillet and then make 4-6 indents and crack an egg into each one. Bake at 400° F (205° C) for 8-10 minutes until whites are set but yolks are still runny.
• Alongside a quick salad with cilantro lime dressing would be a great side to serve with this rice and a main dish
• Or, you can use that food processor to make a quick chimichurri salad dressing to toss with greens

Recipe

Recipe

5 from 6 ratings

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Chimichurri Rice (Trader Joe’s Copycat Recipe)

Created by: Christy Gurin

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Total Time 35 minutes mins

Print Recipe

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

6

Zesty, flavorful Peruvian chimichurri rice that tastes similar to the Trader Joe's version, but better! It's made with fresh herbs, red wine vinegar, spices, diced tomatoes, garlic, and onions. To save time, you make the chimichurri while the rice cooks and then stir it in for a pop of freshness. It's an excellent, flavorful side dish to serve at any meal.

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Equipment

• 1 Cutting board
• 1 Chef knife
• 1 Measuring cups and spoons set
• 1 Medium Sauce Pan with Lid
• 1 Food processor or blender or just use a knife and cutting board
• 1 spatula or spoon for stirring rice

Ingredients

 

US CustomaryMetric

Rice

• ▢ 1 Tbsp. avocado oil
• ▢ 1 large onion chopped (about 1/2 cup)
• ▢ 2 teaspoons minced garlic 3-4 medium cloves
• ▢ 1 1/2 cups Jasmine rice
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon Mexican chili powder
• ▢ 1 teaspoon salt
• ▢ 1 can can diced tomatoes 14.5 ounce can, drained and excess liquid discarded
• ▢ 2 cups vegetable stock can substitute chicken broth or stock

Chimichurri (see notes for substituting pre-made chimichurri)

• ▢ 2 cups loosely packed cilantro and parsley* measures about 1 cup after chopping
• ▢ 2 teaspoons minced garlic 3-4 medium cloves
• ▢ 1/4 of a red bell pepper roughly a 2 inch thick slice, 1/4 cup finely chopped
• ▢ 2 Tablespoons minced shallot about 1/2 of a medium shallot
• ▢ 2 Tablespoons red wine vinegar
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon salt I use Himalayan, adjust salt to taste
• ▢ 1/4 teaspoon black pepper
• ▢ 1/2 – 1 teaspoon crushed red pepper optional if you want it spicy
• ▢ ¼ cup olive oil

Instructions

• Start heating a medium sauce pan over medium heat. Add 1 Tablespoon avocado oil and once oil is hot, add chopped onion. Sauté onion for 4-5 minutes until starting to sear, stirring occasionally. Add garlic and sauté a minute longer.
• While onion cooks, rinse 1 ½ cups rice with cool water in a mesh strainer for several minutes until the water runs clear.
• Add rice, paprika, cumin, chili powder salt to the pot and stir for 2 minutes until aromatic and rice is toasty.
• Add can of tomatoes (liquid drained and discarded) to rice mixture and stir to mix in.
• Pour in 2 cups vegetable stock, and raise heat to high.
• When pot boils, reduce heat to low, cover and let rice cook for 15 minutes. When timer goes off, turn off heat but leave the lid on for 5 more minutes for the rice to continue steaming.
• While the rice cooks, add all chimichurri ingredients, except olive oil to a small food processor and pulse to chop. Remove the food processor blade and drizzle in olive oil, stirring to mix in.

  Alternatively, instead of using a food processor you can chop everything by hand and add to a bowl, drizzling in the olive oil. Set chimichurri sauce aside. Note: It will be thicker than regular chimichurri since we’re using less oil in this recipe.
• Remove lid and pour chimichurri sauce over the cooked rice, tossing to coat evenly. Serve while warm.

Notes

Storing Leftovers: Place leftover rice in an airtight container, refrigerate and eat within 3 days. You can also freeze in an airtight container for up to 3 months for longer storage.

Using Pre-made Chimichurri: Substitute 1/2 – 3/4 cup prepared chimichurri sauce to taste. Use a slotted spoon to help use more herbs than oil. Exact amount will depend on your preference and how much liquid vs. herb mix there is in the chimichurri you use.

Want more chimichurri: After making rice, use food processor to make a full batch of chimichurri to serve with the meal.

Using pre-cooked rice: Follow steps 1-4, aside from rinsing uncooked rice. After the onion and garlic have been sautéed with the spices, add the drained canned tomatoes and cook down for about 5 minutes until most of the water has evaporated off. Add the cooked rice and chimichurri and stir to mix it all together and season as desired.

Don’t have a food processor: Instead of using a food processor you can chop everything by hand and add to a bowl, drizzling in the olive oil.

Using Instant Pot: For an Instant Pot, follow the recipe as written, using the sauté feature to cook the onion and spices. Cook at high pressure for 5 minutes, allowing the rice to naturally release pressure for 10 minutes before manually releasing remaining pressure and removing the lid.

Using a Rice Cooker? Sauté the onion and spices separately before adding to the cooker with the rest of the ingredients. Follow the instructions on the cooker to cook the rice.

Nutrition

Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1203mg | Potassium: 297mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1086IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg

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