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.

Minutes

10

Prep Time

Minutes

20

Cook Time

Servings

5

INGREDIENTS

  • 1 package of Del Read Foods® Arroz con Vegetables
  • 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

Instructions

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.

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