Roasted Vegetable & Rice
Our Arroz con Vegetales packs an authentic flavor. Our traditional recipe simmers Mexican long grain rice in a delicious tomato bouillon. Then, it is combined with fresh cooked corn, carrots and peas. Arroz con Vegetales is the most traditional side to any dish.
- 1 package of
- 2 cups Butternut Squash (available cubed at most grocery stores)
- 1 cup Brussels Sprouts
- 1 Onion (chopped into bite-size pieces)
- ½ cup Dried Cranberries
- 3 tbsp Olive Oil
- 1 tbsp Chipotle Chili Powder
- ½ cup Chopped Pecans
- Salt and pepper to taste
Preheat oven to 425 degrees. Chop stem off brussels sprouts, slice in half and remove outermost leaves. Toss squash, brussels sprouts and onion in a bowl with 2 tbsp olive oil; add 1 tbsp chili powder. In a baking sheet with parchment paper, roast vegetables for 20 minutes. While vegetables are roasting, add 1 tbsp olive oil to a large skillet or saucepan, over medium heat. When oil is hot, add rice, create opening in center of pan and toast pecans for 2 minutes, stirring constantly before combining into the rice. Add cranberries. When vegetables are roasted, add to rice mixture; stir to combine. Pour into serving dish for a festive side.