INGREDIENTS
1
Bay leaf, dried
1/2 cup
Cilantro, lightly packed
7
Garlic clove
1/2 tsp
Garlic powder
1
Jalapeno
1
Lime, wedges
6 oz
Portobello mushroom
3 1/2 cups
Tomatoes, canned
1/4
White onion, large
2 tbsp
Vegetable bouillon
1
Pico de gallo, store-bought or homemade
1 1/2 cups
Rice, long grain
1/4 tsp
Black pepper
1/2 tsp
Cayenne
6 tbsp
Chili powder, mild
1/2 tsp
Kosher salt
2
Salt
7/16 cup
Vegetable oil
2 tbsp
Vinegar
3 1/2 tsp
Cumin, ground
1
Corn tortillas, store-bought or homemade
3 6 ounce containers
Yogurt, plain dairy-free
2 tbsp
Water