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Roasted Vegetables and Rice

Serves portions

Preheat Oven to 425 degrees

Chop stem off brussels sprouts, and slice in half, remove outermost leaves

Toss squash, brussles sprouts, and onion in a bowl with 2 tbsp olive…

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Prep Time:

10 Minutes

Cook Time:

20 Minutes

Ingredients:


  • 1 package of Del Real Foods Arroz with 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, and slice in half, remove outermost leaves

Toss squash, brussles sprouts, and onion in a bowl with 2 tbsp olive oil, and 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 sauce pan, 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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