A quick supper built on canned chicken and rice cooked together in one pot. The chicken is already seasoned and tender, so you just need aromatics and a gentle hand to turn it into something whole. Dinner in thirty minutes.

Serves 2. 30 minutes, 8 at the stove.

About 850 calories a serving, 51 g protein, 126 g carbohydrate, 13 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and mince 2 cloves garlic. Heat 1 tablespoon oil in a pot over medium heat and cook the onion and garlic, stirring, until soft and fragrant, about three minutes.3 min
2. Add 3/4 cup rice and stir to coat with oil, then cook for one minute. Pour in 1.5 cups water, add 1/4 teaspoon salt and 1/4 teaspoon thyme, and bring to a boil.
3. Once boiling, reduce heat to low, cover, and simmer for eighteen minutes until the rice is tender and the water is absorbed. You will know it is done when you tilt the pot and no liquid runs.18 min
4. Open the can of chicken and drain it, then fold the chicken into the hot rice with a fork, breaking any large pieces. Season with pepper to taste, then cover and let rest for two minutes off heat.

Note Swap the thyme for oregano or omit it entirely if you prefer. Leftovers keep covered in the fridge for three days and reheat well with a splash of water. Serve with a simple green salad or roasted vegetables on the side.