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.



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  • 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


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.