Chimichurri Portobello Rice
- Preparation Time : 15 mins | Cooking Time : 13 mins | Makes 4 Servings
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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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 350.0 |
| Total Fat | 12.0 g |
| Saturated Fat | 1.5 g |
| Cholestrol | 0.0 mg |
| Sodium | 370.0 mg |
| Total Carbs | 51.0 g |
| Dietary Fiber | 8.0 g |
| Sugars | 6.0 g |
| Protein | 12.0 g |
Ingredients List
- 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® Mexican Rice Side
DIRECTIONS
-
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; now it's delicious. Dig in!
