By Sala Kannan
A traditional Mexican chile relleno (stuffed chile) is usually a poblano chile stuffed with meat and cheese, dipped in batter and deep fried. My Portobello mushroom and zucchini relleno recipe is a little different. It is a lighter, simpler, vegetarian, vegan relleno, and it requires no frying. This recipe can get even simpler if you use store bought ranchero or enchilada sauce.
Ground annatto gives the rice its brilliant orange-yellow color. Annattos are the red seeds of the Achiote tree, often called ‘lipstick tree’ because of Annattos coloring properties.
This is a good make ahead recipe. You can make the ranchero sauce and the Mexican yellow rice ahead of time. Simply cook the vegetables the day of, heat up the sauce and rice and assemble everything!
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