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.
- 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
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.
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.
- 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