1/2cuploosely packed fresh flat-leaf Italian parsley leaves
1/2cuploosely packed fresh cilantro leaves
2tablespoonsfresh marjoram or oregano leaves
2tablespoonsextra virgin olive oil
1tablespoonred wine vinegar
for the rice:
1box Uncle Ben's Long Grain and Wild RiceFast Cook®
1small can peas and carrotsabout 8 ounces
make the chimichurri sauce
Finely chop the parsley, cilantro and marjoram/oregano (or use a food processor or bullet blender). Place in a bowl, and add the remaining chimichurri ingredients. Stir well, and set aside. The chimichurri can be made an hour ahead and left on the counter, or the night before and stored in the refrigerator (olive oil will solidify in the fridge - bring the chimichurri sauce up to room temp before using).
make the rice
Prepare the rice according to package directions: Add the rice, seasoning packet, and 1 3/4 cups water to a saucepan. Bring to a boil, then reduce heat to low-medium, cover, and cook without disturbing for 5 minutes. Remove from heat and let set 5 more minutes, until all liquids are absorbed.
Mix in the peas and carrots. Return to low heat until the rice mixture is warmed through again.
Just before serving, spoon the chimichurri sauce over the rice and mix until coated (you might not need all of the sauce). Alternatively, serve the chimichurri sauce on the side.
Rice Medley with Peas, Carrots & Chimichurri was originally published on https://soupaddict.com/rice-medley-peas-carrots/