Chimichurri Portobello Rice
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.
Calories
350 (1 serving)
Total Fat
12g (1 serving)
Saturated Fat
1.5g (1 serving)
Sodium
370mg (1 serving)
Total Carbs
51g (1 serving)
Dietary Fiber
8g (1 serving)
Sugars
6g (1 serving)
Protein
12g (1 serving)
Calcium
88mg (1 serving)
Iron
4mg (1 serving)
Potassium
996mg (1 serving)
- 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
Print1. 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!
