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Chimichurri Portobello Rice

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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories370
Calories from Fat110
Total Fat12g
Saturated Fat1.5g
Trans Fat0g
Polyunsaturated Fat2g
Monounsaturated Fat8g
Cholesterol0mg
Sodium490mg
Total Carbs56g
Dietary Fiber7g
Sugars6g
Protein12g
Calcium92%
Iron3%
Potassium961mg
Vitamin C120%
Vitamin A45%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 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.