This yummy dip doubles as a garnish or dip! Complimentary flavors of garlic, olive oil, vinegar, sour cream, pickled jalapeño peppers, mixed with rice and lean ground beef; garnished with warm plantain chips.
Prepare 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, favorite cracker or chip.
Kill two birds with one dip. One part homemade chimichurri, another part beefy rice dip, follow these steps and you’ll have the best of both worlds. Make some extra chimichurri and you can enjoy it the next day on a tasty seared steak or use it as a marinade to add some pizazz to your chicken.
With fresh parsley, garlic, olive oil, and vinegar, this chimichurri is as traditional as it gets–not to mention simple. After assembling the ingredients, it’s blended into a smooth texture, similar to a salad dressing, and ready to be mixed into our delicious browned beef and jasmine rice dip, drizzled atop a sizzling steak or used as a marinade.
Next comes the dip. With our Mahatma® Jasmine Rice already, cooked and ready to go, all you’ll have to do is prep the beef. Browned in a skillet over medium heat and then seasoned with a bit of salt and pepper, the beef in this recipe gives off copious amounts of flavor. After cooking it off, add in the cooked jasmine rice, sour cream, and jalapeños. As an added touch, serve this dish with plantain chips for a slight sweetness.