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.

No additional tips available.

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

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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.

Roasted Vegetables 'N Rice

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