CHIMICHURRI PORTOBELLO RICE

CHIMICHURRI PORTOBELLO RICE | Latest Unique Vegan Recipe

Spread the love

CHIMICHURRI PORTOBELLO RICE

Try this Vegan Rice (CHIMICHURRI PORTOBELLO RICE)… I challenge you when you will cook this you will inspire too much by this tasty vegan food recipe – Lucci Susan

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

LET’S GET COOKING

  • 1Make the Chimichurri: COMBINE parsley, cilantro, olive oil, vinegar and garlic in small bowl; set aside.
  • 2SEASON 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.
  • 3PREPARE Knorr® Fiesta Sides™ – Mexican Rice in same skillet according to package directions. Stir in pinto beans and mushroom mixture and top with remaining chimichurri.

Complete Information for Print

CHIMICHURRI PORTOBELLO RICE

Try this Vegan Rice (CHIMICHURRI PORTOBELLO RICE)... I challenge you when you will cook this you will inspire too much by this tasty vegan food recipe - Lucci Susan

Course Side Dish
Cuisine Mexican
Keyword CHIMICHURRI PORTOBELLO RICE, Rice, Vegan Foods, Vegan Recipes
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4 servings
Calories 370 kcal
Author Lucci Susan

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

Instructions

LET'S GET COOKING

  1. 1Make the Chimichurri: COMBINE parsley, cilantro, olive oil, vinegar and garlic in small bowl; set aside.
  2. 2SEASON 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. 3PREPARE Knorr® Fiesta Sides™ - Mexican Rice in same skillet according to package directions. Stir in pinto beans and mushroom mixture and top with remaining chimichurri.

Recipe From Knorr

About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *