Chimichurri Portabella Rice

Chimichurri Portabella Mushroom Rice with Beans

Chimichurri Portabella Mushroom Rice with Beans is a hearty nutritious vegetarian meal that the whole family will love! 

Course Main Course
Cuisine Mexican, Tex-Mex, Vegetarian
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4


  • 1/2 cup flat leaf parsley ,chopped
  • 1/4 cup fresh cilantro ,chopped
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic (large, minced = about 2 tsp.)
  • 4 large Portabello mushroom caps , thickly sliced (about one pound)
  • 1 small red bell pepper , thinly sliced (about one cup)
  • 15.5 oz can of no-salt added Pinto Beans , rinsed and drained
  • 1 package Knorr Fiesta Sides Mexican Rice


Make the Chimichurri

  1. Mix together the parsley, cilantro, olive oil, vinegar and garlic in a small bowl and set aside.


  1. Heat large skillet over med-high heat. Place 1/4 cup of the chimichurri mixture along with the peppers and mushrooms in the pan. Season with salt and pepper if you like. Saute, stirring occasionally, until the vegetables are softened (about 4 minutes). Remove the mixture from pan and set aside.

  2. Prepare the Knorr Fiesta Sides Mexican Rice in the same skillet according to package directions. Once cooked, stir in pinto beans and the mushroom mixture. Top with remaining chimichurri to serve.