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Chimichurri Rice (Trader Joe's Copycat Recipe)

This Chimichurri Rice is my version of the Trader Joe's frozen Chimichurri Rice. It's made with simple, cheap ingredients and is a great way to use up leftover rice. No more boring brown rice again!
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Ingredients
  

  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 TBSP olive oil
  • 1 14.5 oz can diced tomatoes
  • 1 TBSP chicken bouillon
  • 3/4 cup frozen peas
  • 4 TBSP chimichurri sauce keep 1 TBSP separated
  • 1/4 cup sour cream or creme fraiche
  • 1/2 lime juice of
  • 3 cups cooked brown rice

Instructions
 

  • In a medium sized pot or deep sauté pan, heat olive oil on medium-low heat.
  • Add diced onions and sauté for 3-4 minutes. Then add minced garlic and cook until fragrant.
  • In a small bowl, dissolve chicken bouillon into 1 to 2 TBSP of hot water.
  • Add diced tomatoes to pot. Add a splash of water to the can, swirl it around to pick up all of the residual sauce, and pour into pot (no wasting here!).
  • Add dissolved chicken bouillon to pot.
  • Mix in cooked brown rice, frozen peas, and 1 TBSP of chimichurri sauce.
  • Let the rice cook on medium-low heat, uncovered, until most of the liquid is gone, folding every now and then. Try to fold the rice instead of mixing to keep the rice grains whole. Avoid over-mixing.
  • Turn the heat off.
  • Right before serving, fold in the remaining chimichurri sauce, sour cream, and lime juice.