Steam-in-bag vegetables become dinner when you toss them with butter, garlic, and rice. The bag does the work while you cook rice on the stove, leaving you two sides to build on or eat as is on a tired night.

Serves 2. 25 minutes, 5 at the stove.

About 690 calories a serving, 12 g protein, 128 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups salted water to a boil in a pot, stir in 3/4 cup rice, lower heat to a simmer, and cover. The rice will cook through in about 18 minutes; you will know it is done when the water is absorbed and the grains are tender.18 min
2. While the rice cooks, microwave the steam-in-bag vegetables according to the package directions, about 4 to 5 minutes. Let the bag cool for a minute before opening.5 min
3. Melt 2 tablespoons butter in a large skillet over medium heat and add 2 minced garlic cloves, stirring until fragrant, about 30 seconds. Pour in the steamed vegetables and stir to coat, then season with salt and pepper to taste.2 min

Note Swap the rice for pasta or couscous if that is what you have. Leftovers keep refrigerated for three days and reheat well in the microwave. Serve with grilled chicken, a fried egg on top, or crusty bread to soak up the butter.