Chimichurri Portobello Rice

Chimichurri Portobello Rice

Preparation Time15 mins Cooking Time13 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.

Nutritional Information


350 (1 serving)

Total Fat

12g (1 serving)

Saturated Fat

1.5g (1 serving)


370mg (1 serving)

Total Carbs

51g (1 serving)

Dietary Fiber

8g (1 serving)


6g (1 serving)


12g (1 serving)


88mg (1 serving)


4mg (1 serving)


996mg (1 serving)

Ingredients List
  1. 1/2 cup chopped flat-leaf parsley
  2. 1/4 cup chopped fresh cilantro
  3. 3 Tbsp. olive oil
  4. 2 Tbsp. red wine vinegar
  5. 1 large clove garlic, chopped (about 2 tsp.)
  6. 4 large portobello mushroom caps (about 1 lb.), thickly sliced
  7. 1 small red bell pepper, thinly sliced (about 1 cup)
  8. 1 can (15.5 oz.) no salt added pinto beans, rinsed and drained
  9. 1 package Knorr® Fiesta Sides™ - Mexican Rice



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; now it's delicious. Dig in!