This shelf holds a Near East pilaf mix with bell peppers, tomato, and garlic already mixed in, so it's a head start on a full dinner. Cook it in one pot, then top with a fried egg and some wilted greens, and you've got a quick weeknight meal.

Serves 2. 25 minutes, 10 at the stove.

About 490 calories a serving, 16 g protein, 49 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.75 cups of water to a boil in a 10-inch skillet over medium-high heat. Stir in the rice pilaf mix and 1 tablespoon of oil, return to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 17 minutes.17 min
2. While the rice cooks, heat 1 tablespoon of butter with 1 tablespoon of oil in a second pan over medium heat. Add 2 cups of greens, a pinch of salt and pepper, and cook until wilted, about 3 minutes. Transfer to a plate.3 min
3. When the rice is done, push it to the sides of the pan to make two wells in the center. Crack 2 eggs into the wells, season with salt and pepper, cover, and cook over medium heat until the whites set but the yolks stay runny, about 3 minutes.3 min
4. Divide the rice between two bowls, top each with an egg, and serve the wilted greens on the side.

Note Swap the greens for sliced tomato or diced avocado if greens aren't at hand. Leftovers keep three days; reheat the rice gently with a splash of water and cook fresh eggs. Serve with lime wedges or hot sauce on the side.