Mild salsa seasoning makes a quick pan sauce for chicken thighs with rice. The spice mix carries enough dried peppers and cilantro to taste authentic without heat, and the starch in the seasoning thickens the sauce as it simmers.

Serves 2. 35 minutes, 10 at the stove.

About 1120 calories a serving, 75 g protein, 111 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 2 tablespoons oil in a large skillet over medium-high heat. Tear 2 cloves garlic and slice 1 medium onion; scatter them in the pan and cook until softened, about 3 minutes, then push to the sides.
2. Cut 1 pound boneless skinless chicken thighs into 1-inch pieces and cook them in the cleared space until golden on two sides, about 4 minutes total. Stir the garlic and onion back in.
3. Sprinkle the full packet of salsa seasoning mix over the chicken and stir to coat. Pour in 1 can diced tomatoes with its juice and 1 cup water; bring to a simmer.
4. While the chicken simmers, put 1 cup rice in a small pot, cover with 2 cups water, and bring to a boil. Reduce heat to low, cover, and cook for 18 minutes without lifting the lid.18 min
5. The chicken is done when cooked through, about 10 to 12 minutes; the sauce will thicken slightly from the starch in the seasoning mix. Taste and add salt and pepper as needed.12 min
6. Fluff the rice with a fork and divide between two bowls. Spoon the chicken and sauce over the rice.

Note Swap boneless skinless thighs for breast meat if you prefer, though thighs stay more tender in a quick pan sauce. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with lime wedges and cilantro if you have them, or warm tortillas on the side.