This Goya box holds everything you need for a fast, warm dinner for two. The rice and beans cook together with chiles and tomatoes, and you add an egg or two for protein and richness. Twenty minutes and you are done.

Serves 2. 25 minutes, 5 at the stove.

About 140 calories a serving, 6 g protein, 3 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a medium pan over medium-high heat. Open the Goya box and add the rice and beans mixture to the hot oil, stirring to coat, for about 1 minute until fragrant.
2. Pour 2 cups water into the pan and bring to a boil, then lower heat to medium-low and cover. Simmer for 18 minutes, or until the rice is tender and the water is absorbed, stirring once halfway through.18 min
3. While the rice cooks, crack 2 eggs into a small bowl and beat lightly with a pinch of salt and pepper. When the rice is done, make two wells in the rice and pour the egg mixture into them, stirring gently to distribute the egg throughout the rice. Cover and cook for 2 more minutes until the eggs are set.2 min

Note Stir in a squeeze of lime or fresh cilantro if you have it. Leftovers keep in the fridge for two days and reheat well with a splash of water. Serve with a simple green salad or avocado on the side.