Chimichurri Portobello Rice

Chimichurri Portobello Rice

  • Recipe Serves: 4
  • Prep Time : 15 min
  • Cook Time : 13 min

Ingredients

  • 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

Directions

  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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 370
Calories from Fat 110
Total Fat 12 g
Saturated Fat 1.5 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 8 g
Cholesterol 0 mg
Sodium 490 mg
Total Carbs 56 g
Dietary Fiber 7 g
Sugars 6 g
Protein 12 g
Calcium 92 %
Iron 3 %
Potassium 961 mg
Vitamin C 120 %
Vitamin A 45 %
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