Chimichurri Rice and Beans
with green salad

Name: Chimichurri Rice and Beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup Cilantro leaves, chopped; 1/4 cup Parsley, chopped; 2 cloves Garlic; 1 clove Shallots, chopped; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/3 cup Oil, cooking; 1 1/4 cup Rice, uncooked white or brown; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; ~1/3 cup Chimichurri sauce (ingredients listed separately); 1 1/2 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1/2 tsp Paprika, smoked; 1/2 tsp Honey; 3 Tbsp Oil, olive; 8 oz Cucumbers, chopped; 2 hearts Lettuce, romaine, chopped; 1 cup Tomatoes, cherry or grape, halved; 1 Avocados, cubed; 1/3 cup Pepitas / pumpkin seeds

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Proteins

Beans, pinto

Cuisines

Latin

Ingredients

Metric

Servings:

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

Prep

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)
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)
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)
Cucumbers - Chop cucumbers. (Can be done 1 day ahead)
Romaine / Tomatoes / Avocados - Prep as directed.
Beans - Drain and rinse.

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Make

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.
Toss romaine, cucumbers, tomatoes, avocados, and pepitas with vinaigrette until dressed to your liking.
Serve rice and beans with salad on the side. Enjoy!

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Chimichurri Rice and Beans with green salad