Sizzling Mexican Portobello Rice

Sizzling Mexican Portobello Rice

  • Vegetarian
This recipe for Sizzling Mexican Portobello Rice is a great vegetarian meal option and is made easier with Knorr® Selects Rustic Mexican Rice and Beans.
  • 20 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 1/2 cup (125 mL) thinly sliced red onion, rinsed
  • 1 Tbsp. (15 mL) chopped fresh cilantro leaves
  • 1 Tbsp. (15 mL) fresh lime juice
  • 1/2 tsp. (2 mL) honey
  • 2 Tbsp. (30 mL) olive oil, divided
  • 4 large portobello mushroom caps, thickly sliced
  • 1 clove garlic, chopped
  • 1 large red bell pepper, chopped
  • 1 3/4 cups (425 mL) fresh or frozen corn
  • 2 1/2 cups (625 mL) water
  • 1 package Knorr Selects™ Rustic Mexican Rice & Beans

  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 (15 mL) 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 (15 mL) 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!

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 330.0
Calcium (g) 4.0 %
Carbohydrates (g) 57.0 g
Fat (g) 9.0 g
Fiber (g) 4.0 g
Iron (g) 10.0 %
Potassium (g) 876.0 mg
Protein (g) 10.0 g
Saturated Fat (g) 1.5 g
Sodium (g) 520.0 mg
Sugar (g) 12.0 g
Trans Fat (g) 0.0 g

See nutrition information for sodium content.

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