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Portobello Mushroom and Zucchini Rellenos with Ranchero Sauce and Mexican Yellow Rice
VEGGIE BELLY21Ingredients
45Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. olive oil
- 1/2 onion (medium, diced)
- 2 cloves garlic (over, minced)
- 1/2 jalapeno (or according to taste)
- 1/2 tsp. ground cumin (scant)
- 1/2 tsp. oregano
- 14 cans crushed tomatoes (OR 2 cups fresh chopped tomatoes)
- salt
- 6 portabello mushrooms (small, weighing about 8oz total)
- 2 tsp. olive oil
- 1/2 tsp. oregano
- 1 zucchini (large, cut into small cubes)
- 1/2 cup cotija cheese (feta, grated pepper jack or cheddar will also work*)
- salt
- 1 vegetable bouillon cubes (large or 2 small)
- 2 cups warm water
- 1 Tbsp. butter oil
- 1 onion (small, diced)
- 1/2 tsp. achiote powder (also called ground annatto, substitute with ¾ teaspoon turmeric or saffron)
- 1 cup long grain rice
- chopped cilantro (for garnish, optional)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1000mg42% |
| Potassium760mg22% |
| Protein16g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A10% |
| Vitamin C25% |
| Calcium35% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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