Sizzling Mexican Portobello Rice
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1/2 cup thinly sliced red onion, rinsed
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1 Tbsp. chopped fresh cilantro leaves
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1 Tbsp. fresh lime juice
Limes ~ 3LB$5.41 • Chq -
1/2 tsp. honey
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2 Tbsp. olive oil, divided
Kirkland Extra Virgin Olive Oil 2L$23.72 • Chq -
4 large portobello mushroom caps, thickly sliced
Mushrooms White Fresh 680G$5.64 • Chq -
1 clove garlic, chopped
Aylmer Accents Petite Cut Tomatoes Garlic & Olive Oil 540ML$2.64 • Chq -
1 large red bell pepper, chopped
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1 3/4 cups fresh or frozen corn
Watts Bros Organic Corn ~ 2.5 kg$9.40 • Chq -
2 1/2 cups water
Evian Water 12PK 1L$20.35 • Chq -
1 package Knorr Selects™ Rustic Mexican Rice & Beans
QUICK PICKLED ONIONS:
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.
MEXICAN PORTOBELLO RICE:
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