A quick chili made entirely from one shelf can: just open, warm, and serve over rice. The beans come already spiced and sauced, so this is a weeknight shortcut that still feels like real dinner.

Serves 2. 20 minutes, 5 at the stove.

About 460 calories a serving, 10 g protein, 88 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/4 cups water to a boil with 1 tablespoon butter and a pinch of salt. Stir in 2/3 cup rice, cover, and reduce heat to low.15 min
2. While the rice cooks, pour the entire can of kidney beans with their sauce into a small pot. Warm over medium heat, stirring occasionally, until steaming, about 5 minutes.5 min
3. When the rice is tender and water is absorbed, fluff with a fork. Divide rice between two bowls and top each with half the warmed beans and sauce.

Note Swap the canned beans for dried cooked beans or lentils if you have them. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve with hot sauce on the side, a lime wedge, or a simple salad if you want vegetables.