Cilantro Chimichurri Shrimp or Chicken Rice
Elevate your dinner game with this vibrant Cilantro Chimichurri Shrimp or Chicken Rice, a one-pot recipe that’s as flavorful as it is versatile. Tender shrimp or juicy chicken are seared to perfection, then paired with fragrant, fluffy rice infused with fresh garlic and smoky paprika. The star of the dish is the zesty cilantro chimichurri sauce, a tangy blend of fresh cilantro, parsley, red wine vinegar, and lemon juice, delivering a punch of herby brightness in every bite. Ready in just under an hour, this recipe is perfect for busy weeknights or meal prep, and it’s easily customizable with your choice of protein. Garnish with creamy avocado or a squeeze of lime for an extra layer of freshness, and enjoy a wholesome, crowd-pleasing meal that’s bursting with bold flavors.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined) or Chicken (boneless, skinless, cut into bite-sized pieces)
- 1.5 cups Rice (long grain or basmati)
- 3 cups Chicken broth (or vegetable broth)
- 3 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Fresh cilantro (tightly packed)
- 0.5 cup Fresh parsley (tightly packed)
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Ground cumin
- 2 tablespoons Water (for blending chimichurri, adjust for consistency)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 serving Optional: diced avocado or lime wedges for garnish
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
If using shrimp, pat dry and season with 0.5 teaspoon of salt, 0.5 teaspoon of pepper, and 0.5 teaspoon of paprika. If using chicken, season similarly.
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the seasoned shrimp or chicken and cook until fully cooked: 2-3 minutes per side for shrimp, 5-6 minutes total for chicken. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant.
Add the rice to the skillet and toast it for 2 minutes, stirring constantly.
Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
While the rice cooks, prepare the cilantro chimichurri. In a blender or food processor, combine cilantro, parsley, red wine vinegar, red pepper flakes, cumin, lemon juice, a pinch of salt, 2 tablespoons of olive oil, and water. Blend until smooth, adjusting water for desired consistency.
Once the rice is cooked, fluff it with a fork and stir in half of the cilantro chimichurri sauce. Taste and adjust seasoning if necessary.
Serve the rice in bowls. Top with the cooked shrimp or chicken and drizzle with the remaining chimichurri sauce.
Optional: Garnish with diced avocado or lime wedges, and serve immediately.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 121 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
