Smoky sliced turkey is the backbone of this weeknight meal, warmed through with corn and finished with lime. The deli counter ingredient does the heavy lifting, leaving you free to build something fresh around it in the time it takes rice to cook.

Serves 2. 25 minutes, 20 at the stove.

About 600 calories a serving, 22 g protein, 87 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1.5 cups water in a pot for rice with a pinch of salt; bring to a boil. Stir in 3/4 cup rice and reduce to a simmer; cover and set a timer for 18 minutes.
2. While rice cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1 small diced onion and cook, stirring often, until it softens, about 4 minutes. Stir in 2 minced garlic cloves and cook 1 minute more until fragrant.
3. If using fresh corn, cut kernels from 1 ear into the skillet; if frozen, add 1 cup [150 g] directly. Stir and let it char lightly without stirring constantly, about 5 minutes, until some kernels brown. Season with salt and pepper.5 min
4. Tear 6 oz [170 g] of the sliced turkey into bite-sized pieces and scatter into the skillet. Toss gently and warm through, about 2 minutes, while rice finishes. Check that rice is tender and liquid is absorbed.2 min
5. Squeeze the juice from 1 lime over the turkey and corn, toss once, and divide between two bowls. Serve over rice.

Note Swap the corn for diced bell peppers if that is what you have. Leftovers keep in the refrigerator for two days; reheat gently with a splash of water. Serve with hot sauce, avocado, or a simple tomato salad on the side.