2Food > Flash-Roasted Vegetables and Rice with Chipotle Tomato Sauce

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Flash-Roasted Vegetables and Rice with Chipotle Tomato Sauce

What you need

1 14.5-oz. can fire-roasted diced tomatoes
1 tsp. chili powder
2 chipotle chiles in adobo sauce
2 cloves garlic, minced (2 tsp.)
2 medium Japanese eggplant, cut into ¼-inch-thick slices (1 lb.)
1 Tbs. olive oil
2 Tbs. olive oil
4 oz. crumbled queso fresco, optional
2 small red bell peppers, seeded and cut into ¼-inch-thick rings
1 large white onion, halved and sliced ¼-inch thick
1 cup white rice
2 small zucchini, cut on bias into ¼-inch-thick slices

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How to do it

1. To make Vegetables and Rice: Preheat oven to 475°F. Coat 2 large baking sheets with cooking spray.

2. Place rice and 2 cups cold water in medium saucepan, and season with salt, if desired. Bring to a boil. Reduce heat to medium-low, cover, and simmer 12 to 15 minutes, or until all liquid is absorbed and rice is tender.

3. Meanwhile, toss together eggplant, zucchini, and bell peppers with oil and chili powder in large bowl. Season with salt and pepper, if desired.

4. Spread on prepared baking sheets, and roast 20 to 25 minutes, or until tender and beginning to brown, turning occasionally.

5. To make Chipotle Tomato Sauce: Blend chipotles and garlic in blender until smooth.

6. Add tomatoes, and pulse until almost smooth but with some texture.

7. Heat oil in skillet over medium-high heat.

8. Add onion, and cook 5 to 7 minutes, or until browned and softened. Stir in tomato mixture, reduce heat to medium, and simmer 5 minutes, or until thickened.

9. Spread rice in bottom of casserole dish. Top with vegetables, then Chipotle Tomato Sauce. Sprinkle with queso fresco (if using).

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Nutrition

Calories
443.84cal ( 22.19% of daily need)
Fat
18.45g ( 28.38% of daily need)
Saturated Fat
5.34g ( 33.36% of daily need)
Carbohydrates
59.42g ( 19.81% of daily need)
Sugar
13.24g ( 14.71% of daily need)
Cholesterol
19.56mg ( 6.52% of daily need)
Sodium
493.85mg ( 21.47% of daily need)
Protein
12.42g ( 24.84% of daily need)
Vitamin C
92.04mg ( 111.57% of daily need)
Manganese
1.11mg ( 55.59% of daily need)
Vitamin A
2676.69IU ( 53.53% of daily need)
Fiber
8.17g ( 32.68% of daily need)
Vitamin E
4.55mg ( 30.32% of daily need)
Vitamin B6
0.61mg ( 30.32% of daily need)
Phosphorus
253.2mg ( 25.32% of daily need)
Potassium
861.74mg ( 24.62% of daily need)
Calcium
236.4mg ( 23.64% of daily need)
Copper
0.44mg ( 21.8% of daily need)
Vitamin K
21µg ( 20% of daily need)
Selenium
13.98µg ( 19.98% of daily need)
Folate
78.98µg ( 19.75% of daily need)
Vitamin B3
3.49mg ( 17.46% of daily need)
Magnesium
68.01mg ( 17% of daily need)
Iron
2.7mg ( 14.97% of daily need)
Vitamin B1
0.22mg ( 14.68% of daily need)
Vitamin B5
1.45mg ( 14.52% of daily need)
Vitamin B2
0.24mg ( 14.14% of daily need)
Zinc
1.98mg ( 13.17% of daily need)
Vitamin B12
0.48µg ( 7.94% of daily need)
Vitamin D
0.77µg ( 5.1% of daily need)

Breakdown

Proteins
10.96%
Fat
36.62%
Carbs
52.42%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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