Roasted Vegetable Rice Salad

Roasted Vegetable Rice Salad

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

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 230
Calories from Fat 50
Total Fat 6 g
Saturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 660 mg
Total Carbs 42 g
Dietary Fiber 3 g
Sugars 4 g
Protein 5 g
Vitamin A 15 %
Vitamin C 70 %
Calcium 4 %
Iron 10 %
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  • Recipe Serves6
  • Preparation Time15 min
  • Cooking Time35 min

Ingredients

  • 2 medium zucchini, chopped
  • 1 medium red bell pepper, chopped
  • 1 box (10 oz.) frozen whole kernel corn, thawed
  • 2 cloves garlic, chopped
  • 2 Tbsp. vegetable oil, divided
  • 4 tsp. Knorr® Chicken flavor Bouillon, divided
  • 1 cup regular rice
  • 1 3/4 cups water
  • 1/2 cup Ragu® Old World Style® Pasta Sauce
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. lime juice

Directions

  • Preheat oven to 425°. Line jelly-roll pan with aluminum foil. Toss zucchini, red pepper, corn, garlic, 1 tablespoon oil and 2 teaspoons Knorr® Chicken flavor Bouillon on pan. Roast, stirring once, 35 minutes or until vegetables are tender.
  • 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.
  • Stir in water, Pasta Sauce and remaining 2 teaspoons Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
  • Combine rice, vegetables, cilantro and lime juice in large bowl. Serve hot or at room temperature. Garnish, if desired, with crumbled queso fresco.
  • Cost per recipe*: $6.04 Cost per serving*: $1.01 *Based on average retail prices at national supermarkets.