A quick weeknight bowl that turns shelf-stable turkey and gravy into something warm and satisfying. Rice soaks up rich gravy while shreds of roasted turkey melt into every bite.

Serves 2. 20 minutes, 8 at the stove.

About 680 calories a serving, 32 g protein, 101 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a saucepan over medium heat and cook 1 diced medium onion until softened, about 4 minutes, stirring occasionally.4 min
2. Add 1 cup rice and stir to coat with butter for 1 minute until the grains turn opaque at the edges.1 min
3. Pour in 2 cups water or broth and bring to a simmer, then cover and reduce heat to low for 12 minutes until the rice absorbs the liquid.12 min
4. Open the roasted turkey jar and tear 4 ounces of turkey meat into bite-sized pieces; warm the gravy jar in a water bath or over low heat for 2 minutes.2 min
5. Fluff the rice with a fork, then divide between two bowls and spoon the warm gravy over the top, stirring in the shredded turkey and a pinch of salt and pepper to taste.

Note Swap rice for egg noodles if you have them; cook and drain, then stir in the warm gravy and turkey instead of layering. Leftovers keep covered in the fridge for three days and rewarm gently on the stovetop with a splash of water. Serve with a green vegetable or pickled onions on the side to cut through the richness.