This shelf holds one good mixed vegetable blend, so tonight we stir-fry it with aromatics and finish over rice. The corn and peas give sweetness, the carrots and beans anchor the dish. It's a weeknight vegetable dinner that comes together in twenty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 660 calories a serving, 11 g protein, 116 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a covered pot, stir in 1 cup rice and a pinch of salt, return to a boil, then cover and reduce heat to low. Set timer for 18 minutes; the water will absorb and the rice will cook through.18 min
2. While the rice cooks, dice 1 medium onion fine and mince 2 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium-high heat.
3. Add the onion to the hot oil and cook, stirring often, until it softens and turns translucent, about 4 minutes. Stir in the garlic and cook 1 minute more until fragrant.5 min
4. Pour in the entire 10 oz bag of frozen mixed vegetables and stir well, breaking up any clumps. Cook, stirring often, until the vegetables are heated through and the corn and peas are bright, about 5 minutes. Season to taste with salt and pepper; the vegetables should taste alive.5 min
5. When the rice timer sounds, fluff with a fork and divide between two bowls. Spoon the hot vegetables and their pan juices over the rice and serve at once.

Note Swap frozen broccoli or snap peas for the mixed vegetables if you have them. Leftovers keep in the fridge for three days; reheat gently in a skillet with a splash of water. Add a fried egg on top or serve alongside any cooked protein you have on hand.