Roasted Vegetarian Vegetables 'N Rice

Roasted Vegetarian Vegetables ‘N Rice

Preparation Time15 mins Cooking Time35 mins Makes 6 servings

The roasted vegetables can be prepared in advance, even the day before. Just store in the refrigerator until ready to use.

Nutritional Information

Calories

230 (1 serving)

Total Fat

6g (1 serving)

Saturated Fat

1.5g (1 serving)

Sodium

750mg (1 serving)

Total Carbs

41g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

8g (1 serving)

Protein

6g (1 serving)

Calcium

35mg (1 serving)

Iron

2mg (1 serving)

Potassium

482mg (1 serving)

Ingredients List
  1. 2 medium zucchini, diced
  2. 1 medium red bell pepper, diced
  3. 1 box (10 oz.) frozen whole kernel corn, thawed
  4. 2 cloves garlic, chopped
  5. 2 Tbsp. vegetable oil, divided
  6. 2 Knorr® Vegetarian Vegetable Bouillon Cubes or 2 Tbsp. Knorr® Zero Salt Bouillon Roasted Garlic, divided
  7. 1 cup rice
  8. 2 1/4 cups water
  9. 1 can (8 oz.) tomato sauce
  10. 1/4 cup chopped fresh cilantro
  11. 2 Tbsp. lime juice

Directions

Print

1. Preheat oven to 425°. Line rimmed baking sheet with aluminum foil or parchment paper. Toss zucchini, red pepper, corn, garlic, 1 tablespoon oil and 1 crumbled Bouillon Cube or 1 Tbsp. Bouillon 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, tomato sauce and remaining crumbled Bouillon cube or 1 Tbsp. Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender.

4. Combine rice, vegetables, cilantro and lime juice in large bowl. Serve hot or at room temperature.