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
Make the Chimichurri: COMBINE parsley, cilantro, olive oil, vinegar and garlic in small bowl; set aside.
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.
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.
Cook up Knorr's delicious Campfire Chili recipe made with low-sodium black beans, tomatoes, corn, and Knorr® Fiesta Sides™ Mexican Rice.
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