Ingredients
Scale
- 2 portobello mushroom caps, sliced
- 1 small yellow or white onion, sliced
- 3 small bell peppers (or one large bell pepper), sliced
- 2 tbsp salted butter
- 2 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/8 tsp black pepper
- 1 90 second rice (such as jasmine rice)
- 1/2 lime, juiced
- 2 tbsp fresh cilantro, chopped
- 1/2 avocado, diced
Instructions
- Prep the portobellos, bell peppers and onion.
- Heat a large skillet sprayed with cooking spray over medium heat, add the sliced portobellos, bell peppers, onion, garlic powder and pepper. Cook for about 2 – 3 minutes.
- Then add the butter and soy sauce. Toss together. Cook until all vegetables are soft. About 5 minutes.
- Meanwhile, microwave the rice and place in serving bowl. Toss with lime juice and chopped cilantro.
- Top rice with the portobellos, bell peppers and onion.
- Garnish with avocado and additional chopped cilantro if desired.
- Enjoy!!
Notes
- This recipe is for two servings, consider doubling for 4 or more servings.
- Green, Red, Yellow and/or Orange Bell Peppers can be used.
- I used 90 Second Jasmine Rice, but white rice will do. You can also use instant rice, this will adjust the cook time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot