Mix together the parsley, cilantro, olive oil, vinegar and garlic in a small bowl and set aside.
Heat large skillet over med-high heat. Place ¼ 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.
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.