Scrape the last of the salsa jar into a quick weeknight braise that stretches a couple of spoonfuls into dinner for two. The rice soaks up every bit of flavour while the chicken cooks alongside it, no second pan needed.

Serves 2. 35 minutes, 10 at the stove.

About 900 calories a serving, 44 g protein, 130 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a medium pot over medium-high heat. Chop 1 small onion and mince 1 clove garlic, add to the pot and cook until softened, about 3 minutes; scrape up every last spoonful of salsa from the jar into the pot.
2. Cut 8 oz boneless chicken thighs into bite-sized pieces. Stir the chicken into the pot with the salsa and onion until the chicken is no longer pink on the outside, about 4 minutes.
3. Stir in 3/4 cup rice and 1 1/2 cups water. Bring to a simmer, then cover and reduce heat to low. Cook undisturbed for 18 minutes until the rice is tender and water is absorbed; the cue is a steam vent hole bubbling slowly.18 min
4. Taste and adjust salt and pepper. Fluff gently with a fork and serve straight from the pot.

Note Swap canned tomatoes and a pinch of cumin for the salsa if the jar runs dry before dinner. Keeps three days in the fridge; reheat gently with a splash of water. Serve with lime wedges and a green salad on the side.

Salsa is the base here, loosening up as it cooks and flavoring everything at once. You'll use most of that half jar tonight, and any leftovers keep for another quick weeknight meal tomorrow.

Serves 2. 35 minutes, 10 at the stove.

About 720 calories a serving, 55 g protein, 79 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Dice 1 small onion and mince 2 cloves garlic. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the chicken breasts, and cook for 3 minutes on each side until golden, then move them to a plate.8 min
2. In the same pan, melt 1 tablespoon butter with the remaining oil, add the onion and garlic, and cook for 2 minutes until softened, stirring often.2 min
3. Stir in 3/4 cup rice and cook for 1 minute to coat it lightly, then add 1 1/2 cups broth and 1 1/2 cups salsa and bring to a simmer, scraping up any browned bits from the bottom.3 min
4. Nestle the chicken breasts back into the rice, season with salt and pepper, cover, and simmer over medium-low heat for 18 to 20 minutes until the rice is tender and the chicken reaches 165°F [74°C] at the thickest part.20 min
5. Remove from heat, let rest for 2 minutes covered, then fluff the rice and serve the chicken with rice in bowls.

Note Swap chicken for 12 ounces white fish fillet or shrimp if you prefer. Leftovers keep for 3 days and reheat gently with a splash of water. Serve with lime wedges and cilantro if you have them, or simply on its own.

Salsa becomes the soul of this dinner, blooming with butter into a sauce for chicken and rice. The quarter jar is all you need to finish it tonight, and the whole thing cooks in one pot while you do something else.

Serves 2. 30 minutes, 8 at the stove.

About 1010 calories a serving, 74 g protein, 129 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Melt 2 tablespoons butter in a heavy pot over medium-high heat. Season 2 chicken breasts with salt and pepper, then sear them 3 minutes per side until golden; they won't be cooked through. Set the chicken aside on a plate.
2. Pour 1 cup salsa into the pot, scraping up the browned bits. Add 3/4 cup rice and stir until the rice is coated and fragrant, about 1 minute. Pour in 1.5 cups water and stir once.
3. Nestle the chicken breasts into the rice, cover, and simmer on low heat for 18 minutes until the rice is tender and the chicken reads 165 degrees F (74 degrees C) at the thickest part. Let rest covered off the heat for 2 minutes, then flake the chicken back into the rice and fold gently.18 min

Note Swap the chicken for black beans if you prefer vegetarian. Leftovers keep three days cold and reheat gently with a splash of water. Serve with lime wedges and sour cream on the side.