This is a quick skillet supper that lets the smoke-kissed provolone shine, melting into creamy rice. The deli-thin slices soften into the grains as they warm, adding salt and depth without fussing. A weeknight dinner that tastes considered but comes together in half an hour.

Serves 2. 35 minutes, 8 at the stove.

About 1170 calories a serving, 78 g protein, 127 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a skillet over medium-high heat and add 1 small diced onion and 1 minced garlic clove. Cook, stirring, until the onion softens and turns golden, about three minutes.3 min
2. Add 3/4 cup rice and stir to coat in the butter for one minute, letting the grains toast lightly. Pour in 1.5 cups broth and bring to a simmer, then cover and reduce heat to medium-low.
3. Simmer covered for 18 minutes until the rice is almost tender and most broth is absorbed. While the rice cooks, tear the 8 slices of provolone into rough pieces.18 min
4. Uncover the skillet and fold in the provolone pieces, stirring gently until they melt into the rice. Taste and season with salt and pepper as needed, then serve right from the pan.1 min

Note Swap the rice for orzo or small pasta if you prefer. Leftovers keep three days covered in the fridge; reheat gently in a skillet with a splash of broth. Serve with a simple green salad or roasted vegetables on the side.