Vegetable & Tofu Rice with Chimichurri

Vegetable & Tofu Rice with Chimichurri

Preparation Time10 mins Cooking Time15 mins Makes 4 servings

Cook up Knorr’s delicious Vegetable & Tofu Rice with Chimichurri. A recipe that’s quick and easy to make but healthy to eat!

Nutritional Information

Calories

390 (1 serving)

Total Fat

20g (1 serving)

Saturated Fat

3.5g (1 serving)

Cholesterol

5mg (1 serving)

Sodium

570mg (1 serving)

Total Carbs

37g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

4g (1 serving)

Protein

15g (1 serving)

Calcium

281mg (1 serving)

Iron

4mg (1 serving)

Potassium

356mg (1 serving)

Ingredients List
  1. 4 Tbsp. olive oil, divided
  2. 1/4 cup finely chopped fresh cilantro
  3. 1/4 cup finely chopped fresh parsley leaves
  4. 1 Tbsp. red wine vinegar
  5. 1 clove garlic, finely chopped
  6. 1 package (12 oz.) firm tofu, cut into 1-inch chunks
  7. 2 medium yellow squash, cut into large dice
  8. 2 cups water
  9. 1 package Knorr® Rice Sides™ - Rice Medley
  10. 3 cups baby spinach leaves

Directions

Print

1. COMBINE 3 Tbsp. olive oil, cilantro, parsley, vinegar, garlic and if desired, salt and pepper in medium bowl; set aside.

2. SEASON tofu, if desired, with salt and pepper. Heat remaining oil in large nonstick skillet over medium-high heat and cook tofu, stirring occasionally, until lightly golden, about 3 minutes. Remove and set aside.

3. ADD squash to same skillet and cook 1 minute. Add water and Knorr® Rice Sides™ - Rice Medley to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender. Stir in tofu and spinach; let stand covered 2 minutes. Serve with chimichurri; now it's delicious. Dig in!