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Rice with Roasted Veggies

  • Makes 5 cups
  • Prep Time 10 min
  • Cook Time 25 min

Ingredients:

  • 3 cups chopped assorted vegetables, (Red bell pepper, yellow squash and zucchini)
  • 1 small red onion, chopped
  • 1/4 cup Country Crock® Spread, melted
  • 1/2 tsp. dried oregano leaves
  • 1 cup rice
  • 1 Tbsp. chopped fresh parsley leaves

Directions:

  1. Preheat oven to 425°.
  2. Combine vegetables, onion, Country Crock® Spread and oregano in medium bowl. Arrange in single layer on rimmed baking sheet. Roast 25 minutes or until vegetables are tender.
  3. Meanwhile, prepare rice according to package directions. Stir in vegetable mixture. Season, if desired, with salt and pepper and sprinkle with parsley.

TIP: Also delicious with quinoa or orzo!

Nutritional Information

Nutritional Information

Nutritional Information
Portion Per serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion Per serving
Amount Per Serving
Calories 200
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 90 mg
Total Carbs 34 g
Dietary Fiber 2 g
Sugars 3 g
Protein 4 g
Calcium 2 %
Iron 10 %
Vitamin C 80 %
Vitamin A 30 %
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