Roasted Vegetables 'n Rice

RagúReviews(2)
Jennifer M.: "My entire family liked this recipe even my non ve…" Read More
12Ingredients
570Calories
50Minutes

Ingredients

  • 2 zucchini (medium, and/or yellow squash, quartered lengthwise and cut into 1/2-inch-thick slices)
  • 1 red bell pepper (medium, chopped)
  • 10 packages frozen whole kernel corn
  • 2 tablespoons vegetable oil (divided)
  • 2 knorr vegetarian veget bouillon cube (divided)
  • 1 cup regular or convert rice
  • 2 cups water
  • 3/4 cup ragu organic pasta sauc
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 cloves garlic (sliced)
  • 15 ounces black beans (1 can, rinsed & drained, optional)

Directions

  1. Preheat oven to 425°. Line jelly-roll pan with aluminum foil. Toss zucchini, red pepper, corn, garlic, 1 tablespoon oil and 1 crumbled Knorr® Vegetarian Vegetable Bouillon Cube 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, Pasta Sauce and remaining crumbled Bouillon cube. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender. Stir in black beans; cook until heated through.
  4. Combine rice, vegetables, cilantro and lime juice in large bowl. Serve hot or at room temperature.
Discover more recipes from Ragú

NutritionView more

570Calories
Sodium18%DV430mg
Fat15%DV10g
Protein39%DV20g
Carbs40%DV120g
Fiber64%DV16g

PER SERVING *

Calories570Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat0.5g3%
Trans Fat0g
Cholesterol0mg0%
Sodium430mg18%
Potassium1550mg44%
Protein20g39%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate120g40%
Dietary Fiber16g64%
Sugars20g40%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Jennifer M. 5 Mar 2016
My entire family liked this recipe even my non vegetable liking kids! I modified it in several ways though. I used powdered bullion cubes and it was chicken flavored. I also used brown rice. Of course, this is healthier. I also used roasted frozen corn for a bit more flavor. I used some cumin, oregano, added more lime juice, chichken and pepper as well to add a bit more flavor and to make it a main dish. It definitely took me a lot more time due to using the brown rice, but was worth the time. I definitely recommend increasing the seasoning.
Mae G. 19 Aug 2015
This was so delicious! I didn't think anyone in my family would go for it, but to my surprise, they loved it and even came back for seconds! I did everything as instructed, except I used brown rice. Topped with cheese, sour cream and a dash of hot sauce. I will be making this again!