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Herb Pesto and Mushroom Rice Bowl


A rich and satisfying Italian-style rice bowl featuring Tostitos Creamy Spinach Dip and Near East Whole Grain Blends that makes the perfect dinner for two.

What You Need

  • 1/4 cup TOSTITOS® Creamy Spinach Dip
  • 1 tbsp grated Parmesan cheese
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 2 tsp chopped fresh dill, divided
  • 1 clove garlic, minced
  • 1/4 lb mixed mushrooms, sliced
  • 3 tbsp olive oil, divided
  • 1/2 tsp each salt and pepper, divided
  • 2 skinless boneless chicken breasts (5 to 6 oz each)
  • 1 pkg (5.7 oz/161 g) Near East® Whole Grain Blends Chicken & Herb
  • 2 tbsp finely crumbled goat cheese


  1. Creamy Pesto: Combine TOSTITOS® Creamy Spinach Dip, Parmesan, basil, parsley, half of the dill, and garlic.
  2. Assembly: Preheat oven to 425˚F. Toss together mushrooms, 2 tbsp oil, and half of the salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Coat chicken with remaining oil, and season with remaining salt and pepper. Add to baking sheet; roast for 20 to 25 minutes or until chicken is cooked through.
  3. Meanwhile, cook rice according to package directions; toss with Creamy Pesto, Divide evenly between 2 bowls. Top with mushrooms, chicken and crumbled goat cheese. Sprinkle with remaining dill.
Cooking time (duration)

20 min

Number of servings (yield)

2 servings




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