Roasted Vegetarian Vegetables 'N Rice

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

  • 15 mins

    Prep Time

  • 6 People

    Serves

  • 2 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 1 can (10 oz.) frozen whole kernel corn, thawed
  • 2 cloves garlic, chopped
  • 2 Tbsp. vegetable oil, divided
  • 2 Knorr® 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. 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. 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. 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. 4

    Combine rice, vegetables, cilantro and lime juice in large bowl. Serve hot or at room temperature.

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