This shelf holds a curry soup ready to heat, so tonight is about building on it quickly with rice and a handful of finishes. A weeknight dinner that tastes made from scratch but needs only a pan and ten minutes of work.

Serves 2. 25 minutes, 10 at the stove.

About 730 calories a serving, 20 g protein, 145 g carbohydrate, 8 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a pot over medium-high heat. Stir in 3/4 cup rice and cook until the grains turn translucent at the edges, about 2 minutes. Pour in 1 1/2 cups water and salt to taste, bring to a boil, then lower the heat to low, cover, and cook until the rice is tender, about 15 minutes.15 min
2. While the rice cooks, empty both cans of soup into a saucepan and heat over medium, stirring often, until it steams. Taste and add more salt if needed.5 min
3. Divide the hot rice between two bowls and ladle the soup over it. Squeeze fresh lime juice over each bowl, scatter torn cilantro leaves on top, and serve right away.

Note Swap white or brown rice for golden. Leftover soup and rice stay fresh in the fridge for three days and reheat gently in a pot with a splash of water. Serve with warm flatbread and a green salad if you want something cool on the side.