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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.
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13 mins
Cooking Time
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15 mins
Prep Time
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4 People
Serves
- 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 |
Let’s get cooking
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MAKE the Chimichurri: combine parsley, cilantro, olive oil, vinegar and garlic in small bowl; set aside.
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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.
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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!
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What you’ll need
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![Knorr Mexican Rice packshot]()
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