Servings: 2

2 whole Portobello mushrooms 2 whole Portobello mushrooms
1 whole Green bell pepper* 1 whole Green bell pepper*
¼ cup Creamy vegan chimichurri sauce ¼ cup Creamy vegan chimichurri sauce
½ cup Long-grain rice ½ cup Long-grain rice
¼ oz Cilantro ¼ oz Cilantro
1 whole Lime 1 whole Lime
15 ½ oz Pinto beans 15 ½ oz Pinto beans
1 tbsp Cuban spice blend 1 tbsp Cuban spice blend
1 whole Red onion 1 whole Red onion
1 cube Vegetable bouillon 1 cube Vegetable bouillon
1 whole Roma tomato 1 whole Roma tomato

Zest whole lime with a microplane (or on small holes of a box grater) over a small pot.
Quarter lime. De-stem cilantro; finely chop leaves.
Add long-grain rice, 1 ¼ cups water, and about ¼ teaspoon salt to pot with lime zest.
Bring to a boil. Stir. Reduce heat to medium-low and cover pot with lid. Simmer
16 to 18 minutes, or until rice is tender and water is absorbed.
Remove from heat. Let rest, covered, 3 minutes. Fluff rice with a fork. Squeeze juice
from 2 lime wedges over rice. Add cilantro. Stir to combine.
Wipe portobello mushrooms clean with a damp paper towel. Remove any stems.
Scrape out gills with a spoon. Cut lengthwise into about ¼-inch thick strips.
Cut sides off green bell pepper. Discard seed pod and stem. Cut lengthwise into about
¼-inch thick strips.
Cut ends off red onion and discard peel. Halve lengthwise. Lay one half flat and cut
lengthwise into about ¼-inch thick strips (reserve remaining half for another use).
Small dice Roma tomato into about ¼-inch pieces.
Strain and rinse pinto beans.
Place beans in a medium pot over medium-high heat. Add about ⅔ cup water. Bring
to a simmer. Crumble vegetable bouillon over pot. Stir to dissolve. Reduce heat to
medium-low. Simmer 5 to 8 minutes, or until liquid slightly reduces, stirring occasionally.
Remove from heat.
Heat about 2 tablespoons cooking oil in a large sauté pan over medium-high heat.
Add mushrooms, bell pepper, and onion to hot pan. Season with Cuban spice blend
and about ½ teaspoon salt. Stir to combine. Cook 7 to 9 minutes, or until veggies soften,
stirring occasionally.* Remove from heat.
Mash beans with a potato masher (or fork) until mostly smooth. Season with salt and
pepper to taste.* Stir to combine. Simmer 2 to 3 minutes, or until beans reach desired
consistency, stirring occasionally.
Divide cilantro-lime rice and refried beans between plates. Top with sautéed veggies.
Drizzle with creamy vegan chimichurri sauce to taste. Sprinkle tomato over dish.
Garnish with remaining lime wedges. Enjoy!

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