White Bean Chimichurri Rice Bowl
A delicious and hearty bowl of white beans and rice, topped with a vibrant green chimichurri sauce.
Equipment
- 1 rice cooker or medium pot
- 1 food processor or blender
- 1 Mixing Bowl large
Ingredients
Rice and Beans
- 1 cup white rice
- 1 can 15 oz white beans, drained and rinsed
Green Chimichurri Sauce
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
Preparation
- Cook the rice according to package instructions. Fluff with a fork and set aside.
- In a food processor, combine parsley, cilantro, garlic, vinegar, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked rice and white beans. Toss with the chimichurri sauce until well-coated.
- Divide the mixture into bowls and serve immediately. Garnish with additional herbs if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Use fresh herbs for maximum flavor. Ingredient Substitutions: Replace white beans with chickpeas if preferred. How to Serve: Garnish with extra herbs or a squeeze of lemon. Storage & Freshness: Keeps well in the fridge for meal-prep. Make-Ahead Tips: Prepare chimichurri a day in advance for deeper flavor.