A bowl of tender rice studded with pinto beans, mild chiles, and tomatoes needs only heat and time to become dinner. This one product does most of the work, so you can focus on texture and building a complete meal on the cheap.

Serves 2. 35 minutes, 5 at the stove.

About 90 calories a serving, 1 g protein, 5 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a heavy pot over medium heat. Tip the contents of the can into the pot—about 1 and a half cups of rice, beans, and their vegetables. Stir to break up any clumps and coat with oil.
2. Pour in 1 and a half cups water and stir once. Bring to a bare simmer, then lower the heat. Cover and cook for 20 minutes, until the water is absorbed and the rice is tender.20 min
3. Fluff the rice with a fork. Taste and adjust salt and pepper. Serve hot in bowls.

Note Swap the oil for butter for richness. Leftovers keep refrigerated for three days and reheat well with a splash of water. Serve alongside a fried egg, with lime wedges and hot sauce on the side, or stretch it further with a simple green salad.