Chimichurri is a specialty of Argentinian and Uruguayan cuisine. Ever tried go this delicious dressing in a burrito? Well look no further. Topped with a Peri Peri spicy twist.

Pre Time And Cook time

Prep Time: 20min
Cook time: 10min

ingredients:

For the Avocado Corn Salsa:
1 avocado diced
1 tomato, seeded and diced
1 jalapeno, finely diced
1 red onion, finely diced (reserve 1/4 cup for the rice)
1 cup fresh, canned for thawed frozen corn
1/4 cup fresh cilantro, chopped
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp chili powder
pinch of salt and pepper

For the Chimmichurri Sauce:
1 1/2 cups fresh parsley
1 1/4 cup fresh cilantro
2 tbsp olive oil
1/4 cup red wine vinegar
3 cloves garlic
1/8 tsp sea salt
2 tbsp water

For the Rice:
1 1/3 cup water
1 1/3 cup quick cooking brown rice
1 tomato, diced
1/4 cup red onion (left over from the salsa)
4 cloves garlic, diced
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp sea salt

For the Bowls:
1 19 oz. can black beans, drained and rinsed or approx. 1/2 cup black beans per serving

Method:

1. Add all the rice ingredients to a saucepan and cook the rice according to package instructions. 

2. While that’s cooking, chop the ingredients for the Avocado Corn Salsa and add to a bowl. Add a pinch of paprika, chili powder, cumin, salt and pepper and mix it all together. 

3.Add the Chimmichurri Sauce ingredients to a blender or use an immersion blender and pulse a few times to mix to combine. It should be smooth but not totally pulverized, try to leave a bit of texture to it. 

4.Once the rice is cooked, divide it between 4 bowls. Divide the Avocado Corn Salsa between each serving, adding a scoop of black beans and the Chimmichurri Sauce.