A quick supper of spiced chicken meatballs with rice built entirely from one shelf product and staples. The habanero heat carries the dish, so this is for those who like their food with bite and no apology.

Serves 2. 25 minutes, 10 at the stove.

About 780 calories a serving, 20 g protein, 126 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups of water to a boil in a pot; stir in 3/4 cup rice, salt, and pepper, cover, and reduce heat to low. The rice will be tender in 18 minutes; set a timer.18 min
2. While rice cooks, warm 2 tablespoons oil in a large skillet over medium-high heat, add the chicken meatballs from the package, and shake the pan occasionally so they brown evenly on all sides, about 8 to 10 minutes total.9 min
3. Push the meatballs to the side of the skillet, add 1/2 sliced onion and 1 minced garlic clove to the clearing, and cook stirring until the onion softens, about 2 minutes. Toss the meatballs back into the mix.2 min

Note Swap the rice for pasta or cauliflower rice if you prefer. Leftovers keep three days refrigerated and reheat gently in a skillet over low heat. Serve with a squeeze of lime and fresh cilantro if you have them, or sliced avocado on the side.