Chimichurri Portobello Rice

Makes : Yield_value_display4 Yield_measureservings Prep15 minsCook13 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

370

Calories from Fat

110

Total Fat

12g

Saturated Fat

1.5g

Polyunsaturated Fat

2g

Monounsaturated Fat

8g

Sodium

490mg

Total Carbs

56g

Dietary Fiber

7g

Sugars

6g

Protein

12g

Calcium

92%

Iron

3%

Potassium

961mg

Vitamin C

120%

Vitamin A

45%

Ingredients
  1. 1/2 cup chopped flat-leaf parsley
  2. 1/4 cup chopped fresh cilantro
  3. 3 Tbsp. olive oil
  4. 2 Tbsp. red wine vinegar
  5. 1 large clove garlic, chopped (about 2 tsp.)
  6. 4 large portobello mushroom caps (about 1 lb.), thickly sliced
  7. 1 small red bell pepper, thinly sliced (about 1 cup)
  8. 1 can (15.5 oz.) no salt added pinto beans, rinsed and drained
  9. 1 package Knorr® Fiesta Sides™ - Mexican Rice

Directions

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1. Make the Chimichurri: COMBINE parsley, cilantro, olive oil, vinegar and garlic in small bowl; set aside.

2. SEASON mushrooms and bell pepper, if desired, with salt and pepper. Heat large nonstick skillet over medium-high heat and cook mushrooms, peppers and 1/4 cup chimichurri mixture, stirring occasionally, until vegetables soften and brown, about 4 minutes. Remove and set aside.

3. PREPARE Knorr® Fiesta Sides™ - Mexican Rice in same skillet according to package directions. Stir in pinto beans and mushroom mixture and top with remaining chimichurri.