Vegetable Tacos

WHAT YOU'LL NEED

• 1 cup (250 mL) uncooked brown rice
• 2 1/2 cups (625 mL) water
• 4 tsp. (20 mL) Knorr Selects™ Vegetable Bouillon
• 3 Tbsp. (45 mL) vegetable oil
• 2 large cloves garlic, minced
• 2 tsp. (10 mL) ancho chile powder
• 1 tsp. (5 mL) ground cumin
• 2 packages 227 g each sliced crimini mushrooms
• 1 large red bell pepper, seeded, thinly sliced
• 1 large onion, thinly sliced, about 2 cups (500 mL)
• 1 medium jalapeno pepper, seeded if desired, thinly sliced
• 24 corn tortillas, warmed
• 6 cups (1.5 L) mixed salad greens
• 1 large tomato, cut in wedges
• 6 Tbsp. (90 mL) olive oil
• 3 Tbsp. (45 mL) balsamic vinegar