A one-pan chicken and rice dinner built on a full complement of chili powder. This is your chance to empty that half jar into something warming and straightforward, with the spice hitting just right.

Serves 2. 35 minutes, 10 at the stove.

About 890 calories a serving, 70 g protein, 83 g carbohydrate, 29 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

You need 2.5 tablespoons [15 g] chili powder, 2 tablespoons oil, 1 medium onion, 2 cloves garlic, 1 teaspoon salt, 0.5 teaspoon pepper, 1 cup rice, 1 tablespoon butter, 1 pound [450 g] boneless chicken breasts, 2 cups chicken broth.

1. Chop 1 medium onion and mince 2 cloves garlic. Cut 1 pound boneless chicken breasts into bite-sized pieces.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat and cook the chicken until light golden on the outside, about 4 minutes, stirring often. The chicken will not be cooked through. Set it on a plate.4 min
3. In the same skillet, melt 1 tablespoon butter with the remaining oil and cook the onion until softened, about 3 minutes. Stir in the garlic and cook for 1 minute until fragrant.4 min
4. Stir in 2.5 tablespoons chili powder, 1 teaspoon salt, and 0.5 teaspoon pepper, cooking for 30 seconds to wake up the spices. Add 1 cup rice and stir to coat, toasting for 2 minutes.2 min
5. Pour in 2 cups chicken broth and return the chicken to the skillet along with any juices on the plate. Bring to a simmer, then cover and reduce heat to low.
6. Cook covered for 18 to 20 minutes, until the rice is tender and the liquid is absorbed. Let it sit off heat for 2 minutes, then fluff with a fork.20 min

Note Swap in ground chicken or diced pork if you have it. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with lime wedges, sour cream, or a simple salad on the side to cut the chili.

A weeknight braise that lets chili powder do the work, building depth as the chicken braises in its own juices. This is how to use up an open jar without waste, turning a half-empty spice tin into dinner for two.

Serves 2. 40 minutes, 10 at the stove.

About 1060 calories a serving, 73 g protein, 86 g carbohydrate, 45 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

You need 3 tablespoons chili powder, 2 tablespoons oil, 1 teaspoon salt, 1/4 teaspoon pepper, 2 cloves garlic, 1 small onion, 1 cup rice, 1 tablespoon butter, 1 pound chicken thighs.

1. Coat four chicken thighs with 3 tablespoons chili powder mixed with 1 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large heavy pot over medium-high heat until it shimmers, then lay in the chicken skin side down and sear until the skin is brown, about four minutes. While it cooks, mince 2 garlic cloves and chop 1 small onion.
2. Flip the chicken skin side up and scatter the onion and garlic around it. Add 1 cup water and 1 tablespoon butter, bring to a gentle simmer, then cover and braise until the thighs are tender and cooked through, about 25 minutes. While the chicken braises, cook 1 cup rice according to package directions.25 min
3. When the chicken is done, pull it from the pot. Simmer the liquid uncovered for 2 minutes to concentrate the sauce, then return the chicken to warm through. Serve over the rice with the sauce spooned over.2 min

Note Swap ground cumin for chili powder if you need more depth. Leftover chicken and sauce keep refrigerated for three days; reheat gently with water to loosen. Serve with lime wedges and sliced avocado on the side, or stirred into the rice.

A straightforward weeknight chili built on enough chili powder for one batch, simmered with beans and aromatics until the spices meld. The rice soaks up the broth and makes this stretch to fill two bowls.

Serves 2. 35 minutes, 10 at the stove.

About 610 calories a serving, 15 g protein, 102 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons chili powder, 2 tablespoons oil, 1 medium onion, 2 cloves garlic, to taste salt, to taste pepper, 1 cup rice, 2 cans (about 30 ounces total) canned beans, 1 can (14 ounces) canned tomatoes.

1. Heat 2 tablespoons oil in a large pot over medium heat. Dice 1 medium onion and mince 2 cloves garlic, then add them to the pot and cook, stirring, until softened and fragrant, about 4 minutes.
2. Stir in 3 tablespoons chili powder and cook for 1 minute until the spice is fragrant. Add 1 can of canned tomatoes and 2 cans of canned beans (drained and rinsed) along with 2 cups water, then stir to combine.
3. Bring the pot to a simmer, then reduce heat to low. Let it simmer gently for 15 minutes, stirring occasionally, until the flavors meld and the broth darkens slightly.15 min
4. While the chili simmers, bring 2 cups water to a boil in a separate pot, then add 1 cup rice and a pinch of salt. Cover and reduce to low heat, cooking until the water is absorbed and rice is tender, about 15 minutes.15 min
5. Taste the chili and season with salt and pepper as needed. Divide the rice between two bowls and ladle the chili over the top.

Note Swap in ground cumin or dried oregano if you have them, stirring in with the chili powder. Leftovers keep refrigerated for up to four days. Serve with sour cream, fresh onion, or hot sauce on the side if you have them.