Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice
Chimichurri Fries
Cassava Chips
Method
Rice
- 1
Cook the Rice
Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice, water, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is tender.
Chimichurri Fries
- 2
Prepare the Fries
Preheat the oven to 425°F (220°C). Cut the potatoes into thin strips and toss them in a bowl with olive oil and salt. Spread them out on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until golden and crispy. Drizzle with chimichurri sauce before serving.
Cassava Chips
- 3
Fry the Cassava Chips
Peel and slice the cassava into thin rounds. Heat vegetable oil in a deep pan over medium-high heat. Once hot, fry the cassava slices in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels, sprinkling with salt to taste.
