Chimichurri Portobello Rice

Chimichurri Portobello Rice

Take your mushroom game to the next level with a sophisticated chimichurri sauce! These “meaty” vegetables will give tons of savory flavor that will leave your whole family wanting seconds.
  • 13 mins

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 4 People

    Serves

  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 large clove garlic, chopped (about 2 tsp.)
  • 4 large portobello mushroom caps (about 1 lb.), thickly sliced
  • 1 small red bell pepper, thinly sliced (about 1 cup)
  • 1 can (15.5 oz.) no salt added pinto beans, rinsed and drained
  • 1 package Knorr® Fiesta Sides™ - Mexican Rice

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

  3. PREPARE Knorr® Fiesta Sides™ - Mexican Rice in same skillet according to package directions. 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
Energy (g) 350.0
Calcium (g) 88.0 mg
Carbohydrates (g) 51.0 g
Cholesterol (g) 0.0 mg
Fat (g) 12.0 g
Fiber (g) 8.0 g
Iron (g) 4.0 mg
Potassium (g) 996.0 mg
Protein (g) 12.0 g
Saturated Fat (g) 1.5 g
Sodium (g) 370.0 mg
Sugars (g) 6.0 g
Trans Fat (g) 0.0 g
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Chimichurri Portobello Rice

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