Sizzling Mexican Portobello Rice
- ½ cup thinly sliced red onion, rinsed
- 1 Tbsp. chopped fresh cilantro leaves
- 1 Tbsp. fresh lime juice
- ½ tsp. honey
- 2 Tbsp. olive oil, divided
- 4 large portobello mushroom caps, thickly sliced
- 1 clove garlic, chopped
- 1 large bell pepper, chopped
- 1 ½ cups corn
- 2 ½ cups water
- 1 package Knorr® Selects™ Rustic Mexican Rice and Beans
Directions1. To prepare quick pickled onions, combine onion, cilantro, lime juice and honey in a small microwave-safe bowl. Microwave on high for 30 seconds. Stir and set aside. 1. To prepare the Mexican portobello rice, heat 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat. Add portobellos and cook until softened and browned, about 5 minutes. Toss in your garlic and cook 30 seconds more. Remove all from the pan and set aside. Heat the remaining 1 tablespoon olive oil in same pan and cook bell pepper and corn for about 2 minutes or until crisp-tender. 1. Pour water and Knorr® Selects™ into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking covered for 10 minutes. 1. Stir in portobellos and serve topped with reserved pickled red onions.
Calories 330, Total Fat 8g (Saturated 1.5g, Trans 0g), Cholesterol 0mg, Sodium 510mg, Total Carbohydrate 58g (Dietary Fiber 4g, Total Sugars 6g, Includes 0g Added Sugars), Protein 9g, Vitamin D 0%, Calcium 45%, Iron 140%, Potassium 24% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Main Dish Sodium Smart 10 Dollar Meal Vegetarian 20 Minute Meal Hispanic