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Vegetable Saffron Rice

Active Time: 20 minutes

Total Time: 55 minutes

 

 

 

 

 

6 servings

Print recipe

Ingredients

  • 1 2/3 cups low-sodium chicken broth
  • 1 5 oz package of saffron rice
  • 2 medium red bell peppers cut into one-inch pieces
  • 1 bunch of asparagus cut into 1-inch pieces
  • 1 zucchini cut into 1-inch pieces
  • 1 teaspoon capers
  • 1/4 cup slivered almonds
  • Salt and pepper to taste

bon Tip: Add dried cranberries or cherries for a sweet and savory delight!

Instructions

  • Preheat oven to 375 °F.
  • Place a Medium Bonmat on a Medium Perforated Baking Sheet.
  • Bring chicken broth to a boil in a large saucepan over high heat.
  • Add rice, reduce to low heat, cover, and simmer for 20 minutes.
  • Place cut bell peppers, asparagus, and zucchini on top of Medium Bonmat.
  • Roast vegetables for 20 minutes.
  • Add the roasted vegetables and any juices from roasting, capers, almonds, salt, and pepper to the rice.
  • Toss well and serve in bowls.

Enjoy cooking from our bon COOK kitchen to yours!

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