Bush's red beans in mild chili sauce need little more than rice and greens to make a weeknight supper. The beans are already seasoned and tender, so this comes together in thirty minutes from one pot and one pan.

Serves 2. 35 minutes, 15 at the stove.

About 1200 calories a serving, 54 g protein, 208 g carbohydrate, 18 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 1/3 cups water to a boil in a pot with a pinch of salt. Stir in 2/3 cup rice, cover, reduce heat to low, and set a timer for 18 minutes. Do not lift the lid.18 min
2. While the rice cooks, warm 2 tablespoons oil in a skillet over medium heat. Mince 2 cloves garlic and stir it into the oil for 30 seconds until fragrant.1 min
3. Add 5 ounces chopped collard greens or spinach to the skillet and cook, stirring often, until wilted and tender, about 5 minutes. Season with salt and pepper to taste.5 min
4. Pour the beans and their sauce into a small saucepan and warm over medium heat, stirring occasionally, until heated through, about 3 minutes.3 min
5. When the rice is tender and the liquid is absorbed, fluff it with a fork. Divide the rice between two bowls, top each with the greens and then the warm beans, and serve at once.

Note Swap the greens for 5 ounces diced zucchini or bell pepper if you prefer. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Serve with hot sauce at the table and a wedge of lime if you have it.