COOK rice according to package directions, omitting salt, in a medium saucepan.
WHIRL bell-pepper salsa (from Grilled-Portobello Fajitas) with white balsamic vinegar and salt in a food processor until finely chopped. Reserve 1⁄4 cup. Stir remaining mixture into cooked rice until combined.
HEAT a large non-stick frying pan over medium-high. Add grilled and sliced portobello mushrooms (from Grilled-Portobello Fajitas) and cook until warmed through, 2 to 3 min.
DIVIDE rice among 4 bowls. Top with mushrooms, snow peas and carrots. Sprinkle with feta, remaining salsa and cilantro leaves.
Chatelaine Quickies: French onion macaroni and cheese