Taco-seasoned shredded cheese melts into rice for a one-pan supper that tastes like it took more thought than it did. The seasoning is already mixed in, so there is nothing to hunt for in the spice drawer.

Serves 2. 25 minutes, 8 at the stove.

About 1010 calories a serving, 44 g protein, 105 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat and dice 1/2 medium onion into the pan, stirring until soft and translucent, about 3 minutes.3 min
2. Stir 1 cup rice into the pan, coating it with oil, and cook for 1 minute until the rice turns opaque.1 min
3. Pour in 2 cups chicken broth and 1/4 teaspoon salt, bring to a simmer, then cover and cook for 15 minutes until the liquid is absorbed and the rice is tender.15 min
4. Remove from heat and stir in all 7 ounces of the cheese, folding gently until it melts and coats the rice, about 1 minute.

Note Swap the rice for orzo or small pasta if you prefer. Leftovers keep in the refrigerator for three days and reheat gently in a skillet with a splash of water. Serve with lime wedges, diced fresh tomato, cilantro, and sour cream on the side.