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Roasted Vegetarian Vegetables 'N Rice
Knorr's Roasted Vegetarian Vegetables 'N Rice is a flavorful feast of oven-roasted veggies and golden rice that will elevate your weekday meals or casual get-togethers.
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35 mins
Cooking Time
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15 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 230.0 |
| Calcium (g) | 35.0 mg |
| Carbohydrates (g) | 41.0 g |
| Cholesterol (g) | 0.0 mg |
| Fat (g) | 6.0 g |
| Fiber (g) | 3.0 g |
| Iron (g) | 2.0 mg |
| Potassium (g) | 482.0 mg |
| Protein (g) | 6.0 g |
| Saturated Fat (g) | 1.5 g |
| Sodium (g) | 750.0 mg |
| Sugars (g) | 8.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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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.
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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.
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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.
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Combine rice, vegetables, cilantro and lime juice in large bowl. Serve hot or at room temperature.
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What you’ll need
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