Frozen peas and carrots go sweet and tender with butter and garlic, poured over rice for a light weeknight dinner that comes together in the time it takes the rice to steam. This shelf holds everything you need.

Serves 2. 25 minutes, 8 at the stove.

About 750 calories a serving, 13 g protein, 141 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1.5 cups water into a small pot and bring to a boil over high heat. Add 3/4 cup rice and 1/2 teaspoon salt, stir once, and cover. Reduce heat to low and cook until the rice is tender and water is absorbed, about 18 minutes; you will hear it stop steaming.18 min
2. While the rice cooks, melt 2 tablespoons butter in a skillet over medium heat. Add 2 minced garlic cloves and cook, stirring, until fragrant, about 1 minute.1 min
3. Add the canned peas and carrots with their liquid to the skillet and stir. Simmer gently for 2 minutes to warm through, then taste and season with salt and pepper.2 min

Note Swap frozen peas and carrots if you have them; cook from frozen for 3 minutes in the butter and garlic. Leftovers keep covered for 3 days and reheat gently in a skillet with a splash of water. Serve alongside a simple green salad or with a squeeze of lemon to brighten it.