Mild chunky salsa makes a quick sauce for chicken thighs and rice cooked together in one pan. The green chile and jalapeño bring enough heat without firing, while the tomato base keeps everything moist. Dinner is done in less than half an hour.

Serves 2. 35 minutes, 12 at the stove.

About 860 calories a serving, 41 g protein, 126 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a wide skillet over medium-high heat. Pat 4 chicken thighs dry and season with salt and pepper. Lay them skin-side down in the hot pan and let them sear without moving until the skin browns, 5 to 6 minutes, then turn them over.6 min
2. While the chicken cooks, mince 2 garlic cloves. When the thighs are browned on both sides, push them to the sides of the pan and add the minced garlic to the center, stirring until fragrant, about 30 seconds.
3. Pour the entire jar of salsa over and around the chicken. Add 3/4 cup rice, stirring it into the liquid and salsa. Bring to a simmer, then reduce the heat to low, cover, and cook until the rice is tender and has absorbed the liquid, about 20 minutes. Taste and adjust seasoning with salt and pepper.20 min

Note Swap in boneless chicken breasts if you prefer; reduce cooking time to 15 minutes. Leftovers keep 3 days in the fridge and reheat gently with a splash of water. Serve with lime wedges and a simple salad or avocado on the side to cool the palate.