Bring bold South American flavors to your table with this vibrant Chimichurri Rice Recipe. Fluffy rice is tossed with colorful grilled vegetables and a fresh homemade chimichurri sauce made with parsley, oregano, garlic, olive oil, and red wine vinegar. The result is a bright, herb-packed side dish that pairs beautifully with grilled meats, seafood, tofu, or roasted vegetables. Perfect for summer cookouts, meal prep, and weeknight dinners, this easy chimichurri rice is packed with fresh flavor and eye-catching color.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
6 servings
For the Chimichurri Sauce
1 cup water
1 tablespoon salt
1 head garlic, cloves separated and peeled
1 cup fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 teaspoons crushed red pepper flakes
¼ cup red wine vinegar
½ cup olive oil
For the Rice
2 zucchini, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, sliced into wedges
2 cups cooked rice
Salt and black pepper, to taste
Prepare the Chimichurri Sauce
Bring the water to a boil in a small saucepan. Add the salt and stir until completely dissolved.
Remove from the heat and allow the salted water to cool completely.
Finely mince the garlic, parsley, and oregano. Add them to a medium bowl along with the crushed red pepper flakes, red wine vinegar, olive oil, and cooled salted water.
Stir thoroughly until all ingredients are evenly combined. Let the mixture sit for at least 10 minutes to allow the flavors to meld together.
Cook the Rice
Rinse the rice thoroughly in a fine-mesh strainer under cold running water until the water runs clear. This helps remove excess starch and creates fluffy, separate grains.
Cook the rice according to package directions using water or vegetable broth for additional flavor. For stovetop preparation, bring the liquid to a boil, stir in the rice, reduce the heat to low, cover, and simmer for about 18 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes.
Transfer the cooked rice to a large serving bowl and fluff gently with a fork.
Grill the Vegetables
Preheat a grill or grill pan to medium heat.
Place the zucchini, bell peppers, and red onion directly on the grill. Cook for approximately 8 minutes, turning occasionally, until the vegetables are tender and lightly charred.
Remove the vegetables from the grill and allow them to cool slightly. Chop into bite-sized pieces if desired.
Assemble the Chimichurri Rice
Add the grilled vegetables to the bowl of cooked rice.
Pour approximately ½ cup of the prepared chimichurri sauce over the rice and vegetables, or add more to taste.
Gently toss everything together until the rice is evenly coated and the vegetables are distributed throughout the dish.
Taste and season with additional salt and black pepper as needed.
Serve warm or at room temperature.
This grilled vegetable chimichurri rice is excellent served alongside grilled steak, chicken, shrimp, salmon, or plant-based proteins.
For extra texture, add toasted pumpkin seeds, sliced almonds, or sunflower seeds before serving.
Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to 1 week and used as a marinade, dressing, or dipping sauce.
Using vegetable broth instead of water when cooking the rice adds another layer of savory flavor.
Brown rice, jasmine rice, basmati rice, or quinoa can be substituted for the white rice depending on your preference.
