6 recipes using rice — Asado, chimichurri, empanadas — the BBQ culture of the pampas.
These 6 argentinian rice recipes are ready in about 58 minutes on average, with 340–520 kcal per serving, and 67% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Argentinian cooking revolves around fire and beef — patient asado grilling finished with the herbaceous punch of chimichurri. When Argentinian cooks work with rice, they reach for garlic, parsley, oregano, red wine vinegar and good beef, and the techniques that come up most across these recipes are boiling, simmering, searing and baking.
The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with garlic, fine sea salt, olive oil, onion, parsley and dried oregano. The dishes here span argentinian classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Argentinian Chimichurri Beef Rice Bowl is the highest-rated dish in this collection at 4.6★ from 72 ratings.
Argentinian Harbor Charred Pepper Noodles brings argentinian flavor to a practical noodle dish built with rice noodles, chimichurri, beef, oregano and red wine vinegar, and a fresh parsley finish.
Seared beef strips tossed in fresh chimichurri over rice with roasted potatoes — a quick take on classic Argentine flavors.
Bell peppers stuffed with seasoned rice, ground beef and herbs, baked until tender — an Argentine home-kitchen classic.
A one-pot Argentine chicken and rice dinner built on a slow sofrito base, simmered until the rice soaks up every drop of broth.
Garlic shrimp and rice finished with a bright chimichurri drizzle, a coastal-leaning take on Argentina's beloved sauce.
Bell peppers stuffed with seasoned ground beef, rice and olives, baked in a light tomato sauce.
Choose by use: long-grain (basmati, jasmine) for fluffy, separate grains; short-grain for risotto and sushi where stickiness is wanted. Aged basmati cooks longer and fluffier.
Rinse until the water runs clear to wash off surface starch and prevent clumping. The absorption method — a fixed water ratio, lid on, then a 10-minute steam off the heat — gives reliable results.
A gluten-free carbohydrate staple; brown and wild varieties keep the bran for extra fibre, B vitamins and minerals.
Most of these 6 Argentinian rice recipes are ready in around 58 minutes from start to finish. The quickest, Argentinian Shrimp and Rice with Chimichurri, takes about 40 minutes, while the slower-cooked dishes run up to 77 minutes.
Across this collection they range from about 340 to 520 kcal per serving, averaging 431 kcal — Argentinian Harbor Charred Pepper Stuffed Vegetables is the lightest option at 340 kcal.
Argentinian Harbor Charred Pepper Noodles is a great place to start — it's rated easy and comes together in about 77 minutes. 67% of the recipes here are beginner-friendly.
In these recipes, rice is most often paired with garlic, fine sea salt, olive oil, onion, parsley and dried oregano. Argentinian kitchens also lean on garlic, parsley, oregano, red wine vinegar and good beef.
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