Easy Chimichurri Rice with Mixed Grill
Perfect for summer entertaining, this festive Summer Mixed Grill with Chimichurri Rice will help make lasting memories for family and friends.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at carolinarice.com.
Cooking tools:
- Grill
- Baking sheet
- Parchment paper
- Skillet
- Measuring cup
- Spoon
- Spatula
- Tongs
- Cutting board
- Chef's knife
- Kitchen scale
- Instant-read thermometer
- Serving platter
- Pastry brush
- Mixing bowl
- Saucepan
- Serving bowl
- Aluminum foil
- Grill brush
- Kitchen timer
- Colander
- Stove
- Oven mitt
- Plate
- Cooling rack
- Whisk
Ingredients
- #Chimichurri Fried Rice:#
- 2 cups Carolina® Long Grain & Jasmine Rice Blend for Fried Rice
- 1/4 cup olive oil
- 6 green onions, thinly sliced
- 2 jalapeño peppers, seeded and diced
- 4 cloves garlic, minced
- 2 tbsp water
- 2 tbsp soy sauce
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- #Mixed Grill:#
- 1 lb flank steak
- 1 lb boneless, skinless chicken breasts
- 1 lb fresh chorizo sausages
- 4 portobello mushrooms, stems and gills removed, halved
- 4 cobs corn, husks and silks removed, halved
- 4 red peppers, quartered and seeded
- 2 tsp salt
- 2 tsp pepper
- 1/2 cup barbecue sauce
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