Rice pilaf mix makes a fast, aromatic base for dinner when you pair it with rotisserie chicken and whatever greens you have on hand. The box does the seasoning work, leaving you twenty minutes to get protein and vegetables on the table.

Serves 2. 35 minutes, 10 at the stove.

About 300 calories a serving, 12 g protein, 42 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a two-quart pot over medium-high heat. Pour in the rice pilaf mix with its seasoning packet and toast for two minutes, stirring, until fragrant and beginning to brown.2 min
2. Add two and one-quarter cups water and bring to a boil, then reduce heat to low, cover, and cook for eighteen minutes until the liquid is absorbed and the rice is tender.18 min
3. While the rice cooks, shred half a rotisserie chicken into bite-sized pieces and set aside. Roughly chop four ounces of mixed greens or spinach.
4. When the rice is done, stir in the shredded chicken and greens; they will wilt into the warm pilaf in thirty seconds. Season with salt and pepper to taste and serve.

Note Swap the greens for broccoli or bell peppers if you prefer; add them raw to the hot pilaf or sauté first. Leftovers keep three days covered in the fridge and reheat well with a splash of water. Serve with a squeeze of lemon and plain yogurt on the side.