Bring the delicious taste of Argentina to your next event with this beef and chimichurri rice dip. It works as both a garnish or dip! Two recipes in one delicious bowl. We recommend using a long-grain rice like Carolina® Jasmine White Rice because when cooked, the long grain rice stays separate and does not clump together like shorter grain rice. The rice will blend nicely with the ingredients so it is better to remain loose after cooking.
Prepare the Jasmine rice according to package directions.
To prepare the chimichurri, place the parsley, garlic, olive oil and vinegar in the bowl of a food processor. Process until finely chopped. Season with salt and pepper to taste.
In a medium skillet, brown the beef over medium heat, seasoning with salt and pepper to taste.
In a large bowl, combine prepared chimichurri, beef, jalapeños and rice. Fold in sour cream. serve warm with plantain chips or favorite crackers or chips.
For this dish, use ground beef you have at home either on hand or in your freezer or use your leftover steak after making this Mexican beef stir fry.
Argentina, one of Latin America’s most southern countries, is best known for its delicious beef and seasoning in dishes! One of its specialty sauces, chimichurri, is a delicious herb sauce made with chopped parsley, garlic and vinegar. If you’ve ever been able to sample some at an Argentinean restaurant you’ll know it is loaded with flavor and it’s surprisingly quite simple to make your own homemade version. It can be made with a standard blender or food processor that chops and mixes.
If you want to try your hand at making your very own delicious plantain chips, grab a few plantains from your local grocery store. Slice them about the size of a nickel thickness and place them on a baking sheet lined with aluminum foil. Toss lightly in oil and sprinkle with salt. Bake at 350º F for about 15 minutes or until they have reached that are golden and crunchy.