Chimichurri Portobello Rice

Cook up Knorr’s delicious Chimichurri Portobello Rice recipe made with red bell peppers, pinto beans, and Knorr® Fiesta Sides™ – Mexican Rice and more.

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

Calories

350

Total Fat

12g

Saturated Fat

1.5g

Sodium

370mg

Total Carbs

51g

Dietary Fiber

8g

Sugars

6g

Protein

12g

Calcium

88mg

Iron

4mg

Potassium

996mg

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.