This Chimichurri Rice is a zesty, herbaceous side dish inspired by Trader Joe’s discontinued favorite, but made fresher and even more flavorful at home. It features jasmine rice cooked with aromatic spices and tomatoes, then tossed in a vibrant chimichurri sauce made with fresh parsley, cilantro, red wine vinegar, and red bell pepper. It’s naturally vegan, gluten-free, and perfect to pair with grilled meats, veggies, or enjoy on its own. Quick to prepare in just 35 minutes, this rice packs bold South American flavors in every bite.

Full Recipe:

Ingredients

For the Rice:

1 Tbsp avocado oil
1 large onion, chopped
2 tsp minced garlic (about 3–4 cloves)
1½ cups jasmine rice (rinsed)
1 tsp paprika
1 tsp cumin
1 tsp Mexican chili powder
1 tsp salt
1 (14.5 oz) can diced tomatoes, drained
2 cups vegetable stock (or chicken broth)

For the Chimichurri:

2 cups loosely packed cilantro and parsley (equals ~1 cup chopped)
2 tsp minced garlic (3–4 cloves)
¼ of a red bell pepper, finely chopped
2 Tbsp minced shallot
2 Tbsp red wine vinegar
1 tsp dried oregano
1 tsp salt
¼ tsp black pepper
½–1 tsp crushed red pepper (optional)
¼ cup olive oil

Directions

Heat a medium saucepan over medium heat. Add avocado oil, then sauté onion for 4–5 minutes until lightly browned. Add garlic and cook for 1 more minute.
Stir in rinsed rice, paprika, cumin, chili powder, and salt. Cook for 2 minutes until fragrant.
Add drained tomatoes and stir. Pour in vegetable stock and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit with the lid on for 5 more minutes.
While rice cooks, prepare chimichurri: In a food processor, combine herbs, garlic, red pepper, shallot, vinegar, oregano, salt, black pepper, and red pepper flakes. Pulse until finely chopped.
Remove blade and stir in olive oil by hand.
Once rice is done, pour chimichurri over it and toss to coat evenly. Serve warm.

Nutrients

(Per serving, approx. 6 servings)

Calories: 307
Carbohydrates: 45g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Sodium: 1203mg
Fiber: 2g
Sugar: 4g
Vitamin A: 1086 IU
Vitamin C: 16 mg
Iron: 2 mg

An Homage to Trader Joe’s Discontinued Favorite

Fans of Trader Joe’s Chimichurri Rice know just how crave-worthy it was—richly seasoned, loaded with flavor, and easy to serve from freezer to table. But when it was discontinued, it left a flavorful void for many. This homemade version recreates that familiar experience but with even greater impact thanks to fresh herbs, real vegetables, and a handmade chimichurri sauce that’s vibrant and alive with flavor.

More than just a copycat, this is an upgrade: no preservatives, no shortcuts—just honest, whole ingredients and carefully layered flavors. And the best part? It only takes about 35 minutes from start to finish.

What Makes Chimichurri Rice So Special

The brilliance of this dish lies in the fusion of Latin-American-inspired cooking techniques with pantry staples and fresh produce. It begins with jasmine rice—known for its delicate floral aroma—sautéed with onions, garlic, and spices like cumin, paprika, and Mexican chili powder. These base flavors create a warm, savory rice that’s rich enough to stand alone.

But the real magic happens when you introduce the chimichurri. This herb-forward sauce, traditionally used as a condiment in Argentine cuisine, is bold and tangy. Combining parsley, cilantro, red wine vinegar, garlic, shallots, and olive oil, it’s a beautiful contrast to the warm rice—cutting through the richness with brightness and acidity. Add in finely chopped red bell pepper for a gentle sweetness and a splash of color, and you have a side dish that tastes as vibrant as it looks.

A Plant-Based, Flavor-First Dish

One of the most remarkable aspects of Chimichurri Rice is that it’s entirely plant-based without sacrificing any flavor. The richness comes not from animal fats or heavy cream, but from aromatics and heart-healthy olive oil. That makes this a go-to dish not just for vegans and vegetarians, but for anyone looking to eat more plant-forward meals without compromising on flavor or texture.

And if you’re cooking for people with dietary sensitivities, the fact that it’s naturally gluten-free and dairy-free makes it a safe and inclusive choice for gatherings and potlucks.

The Beauty of Chimichurri: Bright, Fresh, and Versatile

Chimichurri sauce is the heart and soul of this dish. Traditionally used over grilled meats like steak or chicken, it’s one of the most flavorful sauces you can make with such simple ingredients. It relies on fresh herbs like parsley and cilantro, pungent garlic, tangy red wine vinegar, and a dash of red pepper flakes to give it a kick. Olive oil binds everything together and adds that satisfying richness.

When tossed with hot, fluffy rice, chimichurri transforms the dish from comforting to bold and unforgettable. The rice absorbs the herbaceous oils and vinegar, allowing the layers of flavor to shine through every bite.

Quick Cooking, Bold Results

One of the best parts about this Chimichurri Rice is how fast it comes together. It’s the kind of recipe that delivers maximum flavor with minimal effort, making it a weeknight favorite. The rice cooks in under 20 minutes, and while it simmers, you can whip up the chimichurri in your food processor in less than five. Toss it all together, and dinner is served.

It’s an ideal side for last-minute grilling sessions, busy weeknight dinners, or make-ahead lunches. Unlike many rice-based dishes, it tastes just as good cold or at room temperature, making it perfect for meal prep and picnics alike.

Serving Suggestions for Every Meal

Chimichurri Rice is more than just a side dish—it’s a flavor booster for almost anything you serve it with. Here are a few delicious ways to enjoy it:

Serve it alongside grilled steak, chicken, or tofu to complement the smoky, charred flavors with herbal brightness.
Pair it with roasted or sautéed vegetables like zucchini, eggplant, or sweet potatoes for a balanced vegan meal.
Stuff it into burritos or serve as a base for rice bowls topped with avocado, black beans, and a squeeze of lime.
Add a fried or poached egg on top for a hearty, simple breakfast or brunch dish.
Use it as a filling for roasted bell peppers or baked tomatoes for an elegant vegetarian main.

Its flexibility makes it ideal for both casual dinners and elevated presentations.

Nutritional Perks in Every Bite

While it’s rich in taste, Chimichurri Rice is also a smart choice nutritionally. With around 307 calories per serving, it offers a good balance of carbohydrates and healthy fats from olive oil. The inclusion of fresh herbs adds antioxidants and anti-inflammatory properties, while garlic and onion bring potential immune-boosting benefits.

The fiber content is modest but can easily be increased by pairing with beans or vegetables. And if you’re looking to add protein, the dish plays well with lean meats, legumes, or eggs, making it a nutrient-dense base for countless meals.

Tips for the Best Chimichurri Rice

For optimal results, rinse your jasmine rice before cooking to remove excess starch and prevent clumping. Use fresh herbs, not dried, for the chimichurri to ensure the flavor stays bright and vibrant. If you want to tone down the spice, reduce or skip the red pepper flakes—but if you love heat, go ahead and increase them.

The rice will hold up well in the fridge for up to 4 days, and the flavors will deepen over time. If you’re planning to store leftovers, you may want to reserve a bit of the chimichurri to stir in just before serving to refresh the taste.

Conclusion

Chimichurri Rice is more than a side dish—it’s a flavor-packed journey into the heart of vibrant, herb-forward cooking. Inspired by a Trader Joe’s fan favorite and elevated with homemade flair, this recipe blends aromatic jasmine rice with warm spices and a zesty chimichurri sauce for a dish that’s satisfying, nutritious, and versatile. Ready in just over half an hour, it’s perfect for weeknight dinners, weekend grilling, and everything in between. Whether you enjoy it warm, cold, or somewhere in between, one thing’s for sure: Chimichurri Rice is destined to become a staple in your recipe rotation.