Hearty Chimichurri Rice (Print Version)
# Ingredients:
→ Base - Rice Salad
01 -
7 oz pack of Tony Chachere's Creole Roasted Chicken Flavored Dinner Mix (or cook rice with chicken broth as a swap)
02 -
2 and 1/2 cups water
03 -
2 tbsp butter
→ Main Salad Bits
04 -
15 oz can of black beans, rinsed and drained
05 -
Kernels taken off 2 cooked corn cobs
06 -
1 green bell pepper, cut into cubes
07 -
1 and a half cups of grape or cherry tomatoes, chopped in quarters
08 -
3 sliced green onion tops only (the green part)
09 -
1/4 cup minced or finely chopped red onion
10 -
1 avocado, peeled and diced (mix in before serving)
→ Homemade Chimichurri
11 -
Half a cup of olive oil
12 -
Juice from half a dozen limes, about 1/2 cup
13 -
A packed cup of fresh parsley
14 -
A same-sized packed cup of fresh cilantro
15 -
4 cloves of garlic, minced
16 -
2 tsp Tony Chachere's Creole seasoning
17 -
Zest from 1 lemon, about a teaspoon
18 -
1/2 tsp oregano (dried)
# Instructions:
01 -
Follow the instructions on the Tony Chachere's package, using 2 and 1/2 cups of water and 2 tbsp of butter for cooking. Let the mix cool before using.
02 -
Place corn in a pot of plain water (don’t add salt). Bring it to a rolling boil, cover, and lower the heat, simmering for 2 minutes. Let cool and cut the kernels off the cob while stable on a cutting surface.
03 -
Add olive oil, lime juice, parsley, cilantro, garlic, Tony Chachere's seasoning, zest, and oregano to a blender or processor. Pulse for a chunkier texture or blend longer if you'd rather it be smooth.
04 -
In a bowl, throw together the beans, corn kernels, green pepper pieces, tomato quarters, green onions, and red onion.
05 -
Once the rice has cooled, toss it with the salad mix. Drizzle on the chimichurri sauce and gently fold everything together so it blends evenly.
06 -
Pop the salad in the fridge for a little while—20 minutes up to a full day (keeping the avocado out until serving). When ready to eat, mix in the diced avocado softly.
# Notes:
01 -
Hold back a little of the salad mix to sprinkle on top as garnish for a fresh look.
02 -
You could lay this out platter-style instead, lining up the ingredients neatly and then adding sauce over the top.
03 -
Leftovers last well for a day or two in the fridge, though only mix the avocado when you're ready to eat.