Click here for the recipe for Southwestern Rice Pilaf from Fine Cooking. I followed the recipe except for substituting Vegetable Broth for Chicken Broth.
The Portobellos were lightly brushed with olive oil, kosher salt & pepper, then roasted at 400 degrees F for 15-20 minutes, or until tender.
The cherry tomatoes, were lightly brushed with olive oil and roasted for about 10 minutes, or until starting to blister.
All you need for the rice: