This recipe follows the same basic formula as my easy herb-roast chicken with vegetables but is updated with spicy, smokey, and sweet Southwestern flavors. The potatoes and beans make the dish pretty filling, so I find that it’s enough for one dinner and one lunch.
Save the extra chipotles in adobo for another use – they’ll keep in the refrigerator for a few days and can also be frozen. I’m planning to use mine to make chili later this week.
This risotto is made of simple pantry staples, but it’s full of rich and satisfying flavor. If you don’t have kale, a different hearty green such as chard or collard greens can be used instead. In a pinch, you could even use spinach, although the flavor of the final dish will be a little brighter and less earthy. Water is fine for cooking the rice, but vegetable stock adds more flavor – I keep a jar of Better than Bouillon organic vegetable base in the fridge for recipes like this. As written, this recipe serves one but it can easily be doubled or tripled if you need more servings.
When I saw these “noodles” as I was browsing in the grocery store, I knew I would have to try them on a night I was alone. As it says on the bag, they have no calories, no fat, no carbs, no soy, and no gluten. They’re also precooked: just rinse, heat, and serve! They have a nice, chewy texture that reminds me of udon and, straight out of the bag, they have absolutely no flavor. Stir-fried with a flavorful peanut sauce and some fresh vegetables, they make a fast and delicious meal.