Roasted Vegetarian Vegetables 'N Rice

Roasted Vegetarian Vegetables 'N Rice

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

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 6 People

    Serves

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

  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.

  1. 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
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Roasted Vegetarian Vegetables 'N Rice

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