This shelf holds one protein that does the work: cooked seasoned pork pieces that need only heat and a bed to land on. Rice and peppers make a simple one-pan supper, with the pork stirred in at the end so it stays tender.

Serves 2. 25 minutes, 8 at the stove.

About 680 calories a serving, 21 g protein, 106 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Dice 1 small onion and mince 2 cloves of garlic, then cook them in the hot oil, stirring often, until soft and starting to brown, about 2 minutes.2 min
2. Stir in 1 cup of rice and coat it well with the oil, cooking for 1 minute. Pour in 2 cups of water, add a pinch of salt and pepper, and bring to a simmer.
3. Cover the skillet and reduce heat to low. Cook until the rice absorbs the water and is tender, about 15 minutes; do not stir.15 min
4. Dice 1 red bell pepper while the rice cooks. When the rice is done, stir in the diced pepper and all the pork from the can or container with any liquid.
5. Cook over medium heat, stirring gently, until the pepper is warm and the pork is heated through, about 2 minutes. Taste and adjust salt and pepper.2 min

Note Swap the red pepper for any color you have on hand. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with lime wedges and hot sauce on the side if you like.