Rice Medley with Peas, Carrots & Chimichurri
The recipe below serves 4 — to double, use two boxes of rice blend, and a 14 ounce can of peas and carrots (there should be plenty of chimichurri as is).
Servings 4 servings
Ingredients
for the chimichurri sauce:
- 1/2 cup loosely packed fresh flat-leaf Italian parsley leaves
- 1/2 cup loosely packed fresh cilantro leaves
- 2 tablespoons fresh marjoram or oregano leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- 1/2 teaspoon Kosher salt
for the rice:
- 1 box Uncle Ben's Long Grain and Wild Rice Fast Cook®
- 1 small can peas and carrots about 8 ounces
Instructions
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.