Spicy Beef Chimichurri Rice Dip

Two Recipes, One Rice Dip

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.