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Chimichurri Rice and Beans
with green salad

Active: 30 Total: 30

Tonight's meal, which we last featured in 2021, offers another way to enjoy the bright flavors of chimichurri. If you made chimichurri sauce ahead, this meal should be a breeze to put together.
Smarts: Be sure to just use as much chimichurri as needed to flavor the rice without letting it get soggy. 



Chimichurri Sauce:
  • Cilantro leaves - 1/3 cup , chopped
  • Parsley - 1/4 cup , chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove , chopped
  • Capers - 1 Tbsp , drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup
Chimichurri Rice and Beans:
  • Rice, uncooked white or brown - 1 1/4 cup
  • Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Chimichurri sauce (ingredients listed separately) - ~1/3 cup
Green Salad with Tomatoes, Avocados, and Pepitas:
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Paprika, smoked - 1/2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Cucumbers - 8 oz , chopped
  • Lettuce, romaine - 2 hearts , chopped
  • Tomatoes, cherry or grape - 1 cup , halved
  • Avocados - 1 , cubed
  • Pepitas / pumpkin seeds - 1/3 cup


  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Make chimichurri sauce - (Skip if made ahead for Monday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar (portion for chimichurri), lime juice, salt, and cooking oil in a blender or food processor. Blend until smooth. Add some additional oil if the sauce is too thick to blend easily. Season to taste with some more salt or lime juice. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together vinegar (portion for salad), mustard, paprika, and honey. Add olive oil while whisking. Season with a pinch of salt. (Can be done up to 5 days ahead)

  4. Cucumbers - Chop cucumbers. (Can be done 1 day ahead)

  5. Romaine / Tomatoes / Avocados - Prep as directed.

  6. Beans - Drain and rinse.

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  1. If rice was made ahead, reheat in the microwave. Fold in beans. Next, fold in chimichurri sauce, stopping when rice is coated in sauce but not soggy (you may not need all of the sauce). Taste and season with some salt.

  2. Toss romaine, cucumbers, tomatoes, avocados, and pepitas with vinaigrette until dressed to your liking.

  3. Serve rice and beans with salad on the side. Enjoy!



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