Stovetop, Pot (small), Frying pan, Blender, Immersion blender, Food processor
Cook the rice according to the package instructions.
Clean & slice the mushroom.
Wash & slice the zucchini into rounds.
Wash, stem & seed the bell pepper. Thinly slice.
Combine parsley, garlic, oregano, red pepper flakes, red wine vinegar, salt & pepper using an immersion blender, blender or food processor. Slowly stream in 2 tbsp of olive oil per serving & blend or pulse until the herbs are finely minced.
Heat a drizzle of oil on a pan over medium-high heat. Add the veggies. Season with salt & pepper. Sauté for 2-3 min. Cover & let the veggies steam for 1-2 min. Uncover & stir until everything is fully cooked & lightly browned.
Fluff the cooked rice with a fork & remove from the heat.
Serve the veggies over a bed of rice. Drizzle with Chimichurri & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Veggies & Rice with Chimichurri Sauce" contains 700 Energy, 42 g of Fat, 70 g of Carbohydrates, 10 g of Protein, 7 g of Fiber.
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