Sizzling Mexican Portobello Rice

Time & Servings
4 servings
30 minutes ready time =
10 minutes preparation +
20 minutes cooking
  • 1/2 cup thinly sliced red onion, rinsed
  • 1 Tbsp. chopped fresh cilantro leaves
  • 1 Tbsp. fresh lime juice
    Limes ~ 3LB
    $5.41 • Ea
  • 1/2 tsp. honey
  • 2 Tbsp. olive oil, divided
    Kirkland Extra Virgin Olive Oil 2L
    $25.81 • Ea
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  • 4 large portobello mushroom caps, thickly sliced
    White Whole Organic Mushrooms ~ 1.5LB
    $6.55 • Ea
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  • 1 clove garlic, chopped
    Aylmer Accents Petite Cut Tomatoes Garlic & Olive Oil 540ML
    $16.37 • Ea
  • 1 large red bell pepper, chopped
  • 1 3/4 cups fresh or frozen corn
  • 2 1/2 cups water
  • 1 package Knorr Selects™ Rustic Mexican Rice & Beans
    Knorr Selects Rice Asiago Cheese & Cracked Black Pepper 155G
    $4.40 • Ea
    Show alternatives


COMBINE your onion, cilantro, lime juice and honey in a small microwave-safe bowl. Microwave at HIGH for 30 seconds. Stir it up and set aside.


HEAT 1 tablespoon (15 mL) of the olive oil in a large nonstick pan over medium-high heat. Season your portobellos with salt and pepper, if you'd like. Add your 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 (15 mL) olive oil in same pan and cook your bell pepper and corn for about 2 minutes or until crisp-tender.

POUR your 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.

STIR in your portobellos and serve topped with your reserved pickled red onions; now it's delicious. Dig in!

See nutrition information for sodium content.

Nutritional Information 1 serving:

Calories 330, Total Fat 9g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 520mg, Total Carbs 57g, Dietary Fiber 4g, Sugars 12g, Protein 10g, Calcium 4%, Iron 10%, Potassium 876mg