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Total Time: 45 min.

Servings: 4

#Vegetarian #Gluten free #Very Popular #Side dish #Lacto ovo vegetarian

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

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).

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.

Other recipes

Crock Pot Pulled Pork Loin

Lemon Ricotta Pancakes

brussels sprouts slaw with bacon and blue cheese

Texas <3

Relish Cheese Spread

Roasted Lemon Asparagus

Flash-Roasted Vegetables and Rice with Chipotle Tomato Sauce

What you need

How to do it

Nutrition

Breakdown

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