Spicy Beef Chimichurri Rice Dip

Serves 2

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1 cup Mahatma® Jasmine Rice, uncooked
2 cups fresh parsley leaves
2 garlic cloves, chopped
1/2 cup olive oil
2 Tbsps white vinegar
8 oz lean ground beef
1/2 cup sour cream
1/4 cup jalapeno peppers, pickled, canned, sliced
1 bowl plantain chips, salted

Cooking Directions

1. Prepare rice according to package directions. 

2. To prepare the chimichurri, place the parsely, garlic, olive oil and vinegar in the bowl of a food processor. Process until finely chopped. Season with salt and pepper to taste. 

3. In a medium skillet, brown the beef over medium heat, seasoning with salt and pepper to taste.

4. In a large bowl, combine prepared chimichurri, beef, jalapenos and rice. Fold in sour cream. serve warm with plantain chips or favorite cracker or chip. 

Makes 4 cups