Roasted Vegetable Rice Salad

By ezunich

Ingredients

• 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 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
• 2 cloves garlic

Preparation

Step 1

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.