Chimichurri Portobello Rice

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.
  • 13 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People


  • 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

  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 (60 mL) chimichurri mixture, stirring occasionally, until vegetables soften and brown, about 4 minutes. Remove and set aside.

  3. 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!

  1. Amount per Serving
Nutritional values Amount per Serving

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