Sizzling Mexican Portobello Rice

Makes : Yield_value_display4 Yield_measureservings Prep10 minsCook20 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

330

Calories from Fat

70

Total Fat

8g

Saturated Fat

1.5g

Polyunsaturated Fat

1g

Monounsaturated Fat

5g

Sodium

510mg

Total Carbs

58g

Dietary Fiber

4g

Sugars

14g

Protein

9g

Calcium

45%

Iron

140%

Potassium

837mg

Omega-6

1g

Vitamin C

140%

Vitamin A

45%

Ingredients
  1. 1/2 cup thinly sliced red onion, rinsed
  2. 1 Tbsp. chopped fresh cilantro leaves
  3. 1 Tbsp. fresh lime juice
  4. 1/2 tsp. honey
  5. 2 Tbsp. olive oil, divided
  6. 4 large portobello mushroom caps, (about 1 lb.), thickly sliced
  7. 1 clove garlic, chopped
  8. 1 large bell pepper, chopped
  9. 1 1/2 cups fresh or frozen corn
  10. 2 1/2 cups water
  11. 1 package Knorr Selects™ Rustic Mexican Rice & Beans

Directions

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1. QUICK PICKLED ONIONS:

2. COMBINE your onion, cilantro, lime juice and honey in a small microwave-safe bowl. Microwave at HIGH for 30 seconds. Stir it up and set aside.

3. MEXICAN PORTOBELLO RICE:

4. HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat. Season your portobellos with salt and pepper, if you’d like. Add your portobellos and cook until softened and browned, about 5 minutes. Toss in your garlic and cook 30 seconds more. Remove all from the pan and set aside. Heat the remaining 1 tablespoon olive oil in same pan and cook your bell pepper and corn for about 2 minutes or until crisp-tender.

5. POUR your water and Knorr® Selects™ into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking covered for 10 minutes.

6. STIR in your portobellos and serve topped with your reserved pickled red onions; now it’s delicious. Dig in!