Roasted Vegetables 'N Rice Recipe

Name: Roasted Vegetables 'N Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini medium, and/or yellow squash, quartered lengthwise and cut into 1/2-inch-thick slices; 1 red bell pepper medium, chopped; 10 packages frozen whole kernel corn; 2 tablespoons vegetable oil divided; 2 knorr vegetarian veget bouillon cube divided; 1 cup regular or convert rice; 2 cups water; 3/4 cup ragu organic pasta sauc; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice; 2 cloves garlic sliced; 15 ounces black beans 1 can, rinsed & drained, optional

Servings: persons

2 zucchini medium, and/or yellow squash, quartered lengthwise and cut into 1/2-inch-thick slices
1 red bell pepper medium, chopped
10 packages frozen whole kernel corn
2 tablespoons vegetable oil divided
2 knorr vegetarian veget bouillon cube divided
1 cup regular or convert rice
2 cups water
3/4 cup ragu organic pasta sauc
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 cloves garlic sliced
15 ounces black beans 1 can, rinsed & drained, optional

1
Preheat oven to 425u00b0. Line jelly-roll pan with aluminum foil. Toss zucchini, red pepper, corn, garlic, 1 tablespoon oil and 1 crumbled Knorr(R) Vegetarian Vegetable Bouillon Cube on pan. Roast, stirring twice, 35 minutes or until vegetables are tender.
2
Meanwhile, heat remaining 1 tablespoon oil over medium heat in 2-1/2-quart saucepan and cook rice, stirring frequently, 2 minutes or until golden.
3
Stir in water, Pasta Sauce and remaining crumbled Bouillon cube. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender. Stir in black beans; cook until heated through.
4
Combine rice, vegetables, cilantro and lime juice in large bowl. Serve hot or at room temperature.

991

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 zucchini medium, and/or yellow squash, quartered lengthwise and cut into 1/2-inch-thick slices, 1 red bell pepper medium, chopped, 10 packages frozen whole kernel corn, 2 tablespoons vegetable oil divided, and more.

Yes, Roasted Vegetables 'N Rice falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetables 'N Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions