A light coconut broth built on one can, stretched with rice and sautéed greens into a warm weeknight bowl. The guar gum keeps it velvety without cream. Quick and satisfying.

Serves 2. 25 minutes, 15 at the stove.

About 1080 calories a serving, 22 g protein, 94 g carbohydrate, 76 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large pot over medium heat. Dice 1 small onion and mince 2 garlic cloves, then cook them in the oil, stirring often, until softened and fragrant, about 4 minutes.4 min
2. Pour 1 can coconut milk and 2 cups water into the pot, add 1 teaspoon salt and 1/4 teaspoon pepper, and bring to a simmer over medium-high heat, stirring once.2 min
3. Stir in 1/2 cup rice, reduce heat to medium-low, cover, and cook until the rice is tender and has absorbed most of the liquid, about 15 minutes.15 min
4. While the rice cooks, wash 3 cups fresh spinach or chard and chop the greens coarsely. When the rice is nearly done, fold the greens into the pot and stir until wilted, about 2 minutes.
5. Taste for salt and pepper, then divide the broth between two bowls. Squeeze half a lime into each bowl and serve.

Note Swap the greens for shredded cabbage, which wilts just as fast. Leftovers keep covered in the fridge for two days; thin with water when reheating. Serve with hot sauce or sriracha on the side, or crumble a soft cheese over the top to stretch it further.