roasted vegetables 'n rice
roasted vegetables 'n rice with zucchini, red bell pepper, frozen whole kernel corn, vegetable oil, knorr vegetarian veget bouillon cube, regular or convert rice, water, ragu organic pasta sauc, chopped fresh cilantro, lime juice, garlic, black beans
zucchini, red bell pepper, frozen whole kernel corn, vegetable oil, knorr vegetarian veget bouillon cube, regular or convert rice, water, ragu organic pasta sauc, chopped fresh cilantro, lime juice, garlic, black beans
- 2.0 zucchini
 - 1.0 red bell pepper
 - 10.0 package frozen whole kernel corn
 - 2.0 tablespoon vegetable oil
 - 2.0 knorr vegetarian veget bouillon cube
 - 1.0 cup regular or convert rice
 - 2.0 cup water
 - 0.8 cup ragu organic pasta sauc
 - 2.0 tablespoon chopped fresh cilantro
 - 1.0 tablespoon lime juice
 - 2.0 clove garlic
 - 15.0 ounce black beans

- preheat oven to 425deg.
 - line jelly roll pan with aluminum foil.
 - toss zucchini, red pepper, corn, garlic, 1 tablespoon oil and 1 crumbled knorr vegetarian vegetable bouillon cube on pan.
 - roast, stirring twice, 35 minutes or until vegetables are tender.
 - meanwhile, heat remaining 1 tablespoon oil over medium heat in 2 1/2 quart saucepan and cook rice, stirring frequently, 2 minutes or until golden.
 - stir in water, pasta sauce and remaining crumbled bouillon cube.
 - bring to a boil over high heat.
 - reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender.
 - stir in black beans cook until heated through.
 - combine rice, vegetables, cilantro and lime juice in large bowl.
 - serve hot or at room temperature.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 zucchini
- 1.0 red bell pepper
- 10.0 package frozen whole kernel corn
- 2.0 tablespoon vegetable oil
- 2.0 knorr vegetarian veget bouillon cube
- 1.0 cup regular or convert rice
- 2.0 cup water
- 0.8 cup ragu organic pasta sauc
- 2.0 tablespoon chopped fresh cilantro
- 1.0 tablespoon lime juice
- 2.0 clove garlic
- 15.0 ounce black beans

 ### Assistant: The ingredients you'll need are:
- 2.0 zucchini
- 1.0 red bell pepper
- 10.0 package frozen whole kernel corn
- 2.0 tablespoon vegetable oil
- 2.0 knorr vegetarian veget bouillon cube
- 1.0 cup regular or convert rice
- 2.0 cup water
- 0.8 cup ragu organic pasta sauc
- 2.0 tablespoon chopped fresh cilantro
- 1.0 tablespoon lime juice
- 2.0 clove garlic
- 15.0 ounce black beans


You can follows these steps to make the recipe:
- preheat oven to 425deg.
- line jelly roll pan with aluminum foil.
- toss zucchini, red pepper, corn, garlic, 1 tablespoon oil and 1 crumbled knorr vegetarian vegetable bouillon cube on pan.
- roast, stirring twice, 35 minutes or until vegetables are tender.
- meanwhile, heat remaining 1 tablespoon oil over medium heat in 2 1/2 quart saucepan and cook rice, stirring frequently, 2 minutes or until golden.
- stir in water, pasta sauce and remaining crumbled bouillon cube.
- bring to a boil over high heat.
- reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until rice is tender.
- stir in black beans cook until heated through.
- combine rice, vegetables, cilantro and lime juice in large bowl.
- serve hot or at room temperature.
- .

