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.
SERVES 6
PREP TIME: 15 Minute(s)
COOK TIME: 35 Minute(s)
INGREDIENTS
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2 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch-thick slices
1 medium red bell pepper, chopped
1 package (10 oz.) frozen whole kernel corn, thawed
2 cloves garlic
2 Tbsp. vegetable oil, divided
4 tsp. Knorr® Chicken flavor Bouillon, divided
1 cup regular or converted rice
1-3/4 cups water
1/2 cup Ragu® Old World Style® Pasta Sauce
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
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PREPARATION
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.
NUTRITION INFORMATION per serving
Calories 230, Calories From Fat 50, Saturated Fat 0.5g, Trans Fat 0g, Total Fat 6g, Cholesterol 0mg, Sodium 660mg, Total Carbohydrates 42g, Sugars 4g, Dietary Fiber 3g, Protein 5g, Vitamin A 15%, Vitamin C 70%, Calcium 4%, Iron 10%
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