1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce (except broccoli rice).
Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
In a small pot, combine rice, half the stock concentrates, ¾ cup water (1½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in step 6.