Chimichurri Portobello Rice

Name: Chimichurri Portobello Rice
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 cup (125 mL) chopped flat-leaf parsley; 1/4 cup (60 mL) chopped fresh cilantro; 3 Tbsp. (45 mL) olive oil; 2 Tbsp. (30 mL) red wine vinegar; 1 large clove garlic, chopped (about 2 tsp./10 mL); 4 large portobello mushroom caps (about 1 lb/450 g), thickly sliced; 1 small red bell pepper, thinly sliced (about 1 cup/250 mL); 1 can (398 mL) no salt added pinto beans, rinsed and drained; 1 pouch Knorr® Sidekicks® Mexican Rice Side Dish

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

13 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

1/2 cup (125 mL) chopped flat-leaf parsley
1/4 cup (60 mL) chopped fresh cilantro
3 Tbsp. (45 mL) olive oil
2 Tbsp. (30 mL) red wine vinegar
1 large clove garlic, chopped (about 2 tsp./10 mL)
4 large portobello mushroom caps (about 1 lb/450 g), thickly sliced
1 small red bell pepper, thinly sliced (about 1 cup/250 mL)
1 can (398 mL) no salt added pinto beans, rinsed and drained
1 pouch Knorr® Sidekicks® Mexican Rice Side Dish

MAKE the Chimichurri: combine parsley, cilantro, olive oil, vinegar and garlic in small bowl; set aside.
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 (60 mL) chimichurri mixture, stirring occasionally, until vegetables soften and brown, about 4 minutes. Remove and set aside.
PREPARE Knorr® Sidekicks® Mexican Rice Side Dish in same skillet according to package directions using 1 3/4 cups (425 mL) water. Stir in pinto beans and mushroom mixture and top with remaining chimichurri; now it's delicious. Dig in!