The Goya rice mix does the heavy lifting here, its cheese sauce coating par-boiled rice and broccoli into something close to complete in one pot. Chicken thighs add protein and enough fat to make the dish feel substantial. Weeknight dinner solved.

Serves 2. 35 minutes, 15 at the stove.

About 670 calories a serving, 66 g protein, 3 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two large chicken thighs dry with paper towels and season with salt and pepper on both sides. Heat 2 tablespoons oil in a large skillet over medium-high heat, then add the thighs skin side down and sear until golden, about 5 minutes.5 min
2. Flip the chicken and sear the other side for 3 minutes, then remove to a plate. Pour off all but 1 tablespoon fat from the pan.3 min
3. Follow the rice box directions using the same skillet: sauté the rice mixture with the included sauce packet, then add the broccoli florets and 1.5 cups water, or as the package directs.
4. Nestle the chicken thighs back into the rice, cover with a lid, and simmer over medium heat until the rice absorbs the liquid and the chicken reaches 165°F [74°C], about 15 minutes. The cue is the liquid gone and the rice tender.15 min

Note Swap chicken breasts if you prefer, but thighs stay moister. Leftovers keep covered in the refrigerator for three days; reheat with a splash of water. Serve with lime wedges and hot sauce on the side.