Ingredients

FOR THE CHIMICHURRI:

• ¾ cup Parsley Leaves
• ½ cup Cilantro
• 4 Garlic Cloves
• 1 tsp. Red Chili Flakes
• 1 tsp. Dried Oregano
• ⅓ cup Extra Virgin Olive Oil
• 2 tbsp. Red Wine Vinegar
• 1 tsp. Kosher Salt, or more to taste
• ½ tsp. Black Pepper, or more to taste 

FOR THE CHIMICHURRI RICE:

• 1 tbsp. Olive Oil
• 1 tbsp. Butter
• 1 Shallot, diced
• ½ tsp. Grated Ginger
• 1 Garlic Clove, minced
• ½ clamshell Cherry Tomatoes, diced
• 1 cup Peas, thawed
• ¾ cup Chimichurri Sauce (recipe above)
• 2 tbsp. Aji Amarillo Paste
• 6 cups Cooked White Rice (2 cups uncooked rice)
• Salt, to taste
• Limes, for garnish
• Chopped Parsley and Cilantro, to garnish

Instructions

1. Cook rice 1-minute less than it’s packaged directions. Pour onto a plate and set aside to cool.
2. Place diced shallots in olive oil and sauté until softened. Add ginger, garlic and then tomatoes. Sauté until the tomatoes have released their juices and the shallots are translucent. About 5 minutes.
3. Add the peas and cook together for a few minutes.
4. Next you’ll add the rice, chimichurri sauce and aji amarillo paste. Stir to combine. Cook on low for 5 – 8 minutes, until all ingredients have heated through.
5. Scoop onto a platter and squeeze lime juice over the top, taste, and add salt if needed.
6. Sprinkle with fresh Italian parsley, cilantro, and enjoy immediately.