Bush's beans with their tomato and spice base turn into a simple weeknight dinner when you layer in rice and a little onion and garlic. This is mild comfort food that comes together in under thirty minutes.

Serves 2. 25 minutes, 8 at the stove.

About 580 calories a serving, 12 g protein, 110 g carbohydrate, 9 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Dice 1 medium onion and mince 2 cloves of garlic, then add them to the pan and cook for 2 minutes, until fragrant and softened.2 min
2. Stir in 1 cup of rice and cook for 1 minute, coating the grains with oil and toasting them lightly.
3. Pour in 2 cups of water and bring it to a boil. Once boiling, add the entire can of beans with its sauce, stir once, and reduce the heat to low. Cover and cook for 15 minutes, until the rice is tender and has absorbed the liquid.15 min
4. Remove from heat and let sit, covered, for 2 minutes. Taste and adjust with salt and pepper, then fluff with a fork.

Note Swap white rice for brown if you have time to cook longer. Leftovers keep in the refrigerator for three days and reheat gently with a splash of water. Serve with hot sauce on the side or as is with a green salad.