One can of seasoned beans becomes dinner in twenty minutes, stretched with rice and sharpened with fresh onion and garlic. This shelf does the work, and you just need to warm and layer.

Serves 2. 25 minutes, 10 at the stove.

About 690 calories a serving, 14 g protein, 134 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil in a small pot with 1 tablespoon oil and a pinch of salt. Stir in 3/4 cup rice, cover, and reduce heat to low. While rice cooks, dice 1 small onion and mince 2 cloves garlic.
2. Heat 1 tablespoon oil in a second pot over medium heat and cook the onion and garlic for 2 minutes until softened and fragrant, stirring often.2 min
3. Pour in the entire can of pinto beans with their sauce and stir to combine. Let the beans warm through for 5 minutes, then taste and adjust salt and pepper.5 min
4. When the rice is tender, about 15 minutes total, fluff it with a fork and divide between two bowls. Spoon the warm beans over the rice and serve.

Note Swap in corn or diced tomatoes for depth if you have them. Leftovers keep, covered, for three days and reheat gently with a splash of water. Serve with lime wedges, hot sauce, or sliced jalapeños on the side.