This shelf-stable one-pan dinner needs only heat and aromatics to come alive. The pigeon peas and ham do the heavy lifting while you handle the onion and garlic. Twenty minutes and you have a warm, complete meal.

Serves 2. 25 minutes, 10 at the stove.

About 510 calories a serving, 36 g protein, 14 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium-high heat. Dice 1 small onion and mince 2 cloves garlic, then add them to the pan and cook until softened and fragrant, about 2 minutes, stirring often.2 min
2. Pour the entire 15 ounce can of rice with pigeon peas and ham into the skillet, stirring to combine with the onion and garlic.
3. Cook over medium heat, stirring occasionally, until heated through and the bottom develops a slight crust, about 10 to 12 minutes. Taste and season with salt and pepper as needed.12 min

Note Swap the canned rice for frozen when you have it on hand; cook without thawing, adding 2 minutes to the time. Leftovers keep covered in the refrigerator for three days; reheat gently with a splash of water. Serve with lime wedges and hot sauce, or a simple green salad on the side to brighten the plate.