RICE WITH ROASTED VEGETABLES RECIPES

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ROASTED VEGETABLES WITH RICE | BBC GOOD FOOD



Roasted vegetables with rice | BBC Good Food image

A lovely summery and light meal. I first ate this in a cafe in Oxford, UK and set about perfecting a version at home. Enjoy !

Provided by fluffyhelen

Total Time 1 hours

Yield Serves 4

Steps:

  • Preheat the oven to 180 degrees.
  • Chop up the vegetables into reasonably sized chunks. The chunkier the better for roasting. Spread out evenly in a *large* roasting tin. NOT THE CHERRY TOMATOES OR CHICKPEAS.
  • Fill up a cup (small white IKEA variety works fine) half-full with olive oil and then add the following herbs in reasonable quantities: paprika, cumin, tumeric, coriander leaf, ginger (and anything else vaguely Indian sounding).
  • Pour the oil mixture over the vegetables.
  • Put roasting tin in the oven and roast for approximately 40 minutes. Approximately 20 minutes in, stir the veg around a bit to make sure they roast evenly.
  • After 40 minutes remove tin, add can of chickpeas and the cherry tomatoes.
  • Put tin back into the oven for another 10-15 minutes. At this stage you should also set the rice cooking.
  • Serve the roasted vegetables on a bed of rice.

CHICKEN AND ROASTED VEGETABLE RICE | BETTER HOMES & GARDENS



Chicken and Roasted Vegetable Rice | Better Homes & Gardens image

For a warm and hearty meal that's perfect on chilly nights, try this delicious recipe.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Number Of Ingredients 12

4 bone-in chicken breast halves, with skin (about 2 pounds)
1?½ cups packaged peeled baby carrots, halved, if large
1 cup cubed peeled sweet potato (1 medium)
1 onion, cut into 1/4-inch-thick wedges
½ cup sliced celery (1 stalk)
½ cup chicken broth
2 tablespoons snipped fresh sage
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
2 8.5 ounce pouches cooked long grain and wild rice
3 tablespoons snipped fresh Italian (flat-leaf) parsley

Steps:

  • Arrange chicken in a shallow roasting pan. In a large bowl, combine carrots, sweet potato, onion, celery, 1/4 cup of the broth, sage, olive oil, salt, and pepper. Using a slotted spoon, arrange vegetables around chicken in pan. Brush chicken with liquid remaining in bowl.
  • Bake in a 375 degree F oven for 35 minutes or until chicken is no longer pink (170 degrees F) and vegetables are tender, stirring vegetables twice. Transfer chicken to a serving platter; cover to keep warm. Add rice, parsley, and remaining 1/4 cup broth to pan; stir to combine. Return to oven; cook about 5 minutes or until rice is heated through. Serve rice mixture with chicken. Makes 4 servings.

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