One can of beans in spicy sauce becomes dinner with rice and what you have on hand. The beans are already cooked and seasoned, so all you do is warm them and set the table while rice steams alongside. Straightforward and filling.

Serves 2. 25 minutes, 5 at the stove.

About 620 calories a serving, 20 g protein, 115 g carbohydrate, 9 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add 2/3 cup rice and stir until the grains turn translucent at the edges, about 2 minutes. Pour in 1 1/3 cups water and a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer.18 min
2. While the rice cooks, open the can of kidney beans and pour the contents into a small saucepan. Warm over medium heat, stirring occasionally, until steaming throughout, about 3 to 4 minutes.4 min
3. When the rice is tender and the water is absorbed, fluff with a fork. Spoon rice onto plates and top with the warm beans in their sauce.

Note Swap the rice for pasta or serve the beans over toast if you prefer. Leftovers keep for three days covered in the cold. Top with sour cream or a fried egg if you have them, or serve alongside a simple salad or cooked greens to stretch the meal.