Recipe: Fast Chipotle Veggie Skillet Rice (Plus Ayurvedic Add-Ins!)

Smoky chipotle chilis, tomatoes, greens and rice make a great base for your dosha-balancing toppings.
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Chipotle chili in adobo sauce is a smoked jalapeno packed in a savory sauce. Look for it in the international aisle of your grocery store, in small 7-ounce cans. Chop and freeze leftover chipotle chilis in tablespoon amounts in snack bags, so they are ready for other tasty meals.

Ingredients

  • 3 tablespoons olive oil
  • 3 cups chopped kale or spinach
  • 2 cups cooked short-grain brown rice
  • 1 cup defrosted frozen peas or edamame
  • 2 tomatoes, chopped
  • 3 tablespoons tomato paste
  • 3 tablespoons chopped chipotle chili in adobo
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

Warm a large skillet over medium heat and add the olive oil. Add the kale or spinach and the rice. Cook 2 to 3 minutes, stirring often until the kale or spinach wilts. Add the tomatoes, tomato paste, and chopped chipotle chili, and stir well. Cook 1 minute more until the tomatoes give off some of their liquid and soften. Serve immediately.

Ayurvedic Add-Ins

For Vata: Top with 1 cup black olive or 1 ripe avocado, chopped.

For Pitta: Decrease chipotle by half and add 1 bunch asparagus with the kale or spinach.

For Kapha: No add-in required! This recipe is just right, peas and hot chilies are two superfoods for Kapha.

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Nutrition Information

  • Serving Size: 4
  • Calories: 272
  • Carbohydrate Content: 36 g
  • Fat Content: 12 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g