Cilantro Chimichurri & Rice

• for the cilantro chimichurri:
• 2 bunches cilantro (stems and leaves)
• 2 limes (juice only)
• 4 cloves garlic (crushed)
• 2 jalapenos (seeds removed from 1 or both)
• 2 tablespoons white distilled vinegar
• 3/4 cup olive oil
• 1 - 1 1/2 tablespoons kosher salt
• for the rice:
• 1 cup uncooked white basmati or jasmine rice
• 1 teaspoon onion powder or 1 tbsp dried onion
• 1 1/2 cups water
• 3/4 cup cilantro chimichurri

1. start with the chimichurri: Put everything in the food processor or blender and blend until really smooth. Start with only 1 tbsp of salt and adjust as necessary. Store in an airtight jar in the fridge for a couple of weeks.rnrnAdjust amount of jalapeno and seeds based on heat tolerance. Option 1: Both jalapenos and both seeds. Option 2: Both jalapenos and only half the seeds. Option 3: Both jalapenos and no seeds. Option 4: One jalapeno with no seeds. I used option 2, and the sauce came out like a medium salsa heat level.
2. for the rice: In a medium sauce pan, bring water to a boil. Add rice and dried onion and lower heat to super low. Cover and let rice cook for 18-20 minutes or until all water is absorbed and rice is soft. Add 1/2 cup of chimichurri sauce to the rice and mix until rice is coated.
3. I served my rice with some cumin and lime shrimp and lots of extra chimichurri for dipping sauce.

cilantro, bunches cilantro, garlic, white distilled vinegar, olive oil, kosher salt, rice, white basmati, onion, water, cilantro chimichurri

Taken from food52.com/recipes/27151-cilantro-chimichurri-rice (may not work)