This is a complete dinner bowl built around the seasoned rice mix on your shelf, stretched with canned beans and topped with a fried egg to make it substantial. The mix carries all the spice and garlic you need, so you're mainly adding liquid, beans, and a bright finish.

Serves 2. 25 minutes, 8 at the stove.

About 570 calories a serving, 12 g protein, 110 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Heat 1 tablespoon oil in a large skillet over medium-high heat and add the 1 cup rice mix and the 1 minced garlic clove, stirring constantly until the rice turns golden and fragrant, about 3 minutes. You'll notice the grains separate and begin to toast.3 min
2. Pour in 2 cups water and bring to a simmer, then lower heat to medium-low, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Check at 12 minutes; if it's still too wet, leave uncovered for the last few minutes.15 min
3. Drain and rinse the 1 can black beans and stir them into the rice with a squeeze of lime juice, 1 teaspoon oil, and salt and pepper to taste. Divide between two bowls.
4. Wipe the skillet clean, add the remaining 1 teaspoon oil, and crack 2 eggs into it over medium heat. Cook until the whites set but the yolks stay runny, about 3 minutes. Slide one egg onto each bowl of rice and serve with lime wedges.3 min

Note Swap the black beans for pinto beans or refried beans if that's what you have. Leftovers keep in the fridge for three days; reheat the rice gently with a splash of water and fry a fresh egg on top. Serve with hot sauce, cilantro, and more lime.