Breaded buffalo chicken from the freezer meets a tart celery slaw on rice, all done in one pan and ready in twenty minutes. This shelf item cooks to crisp straight from frozen, so you build around it with quick vegetables and grain.

Serves 2. 25 minutes, 15 at the stove.

About 490 calories a serving, 35 g protein, 42 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1 cup of water in a small pot and bring to a boil, then add 1/2 cup rice, a pinch of salt, and reduce heat to low; cover and cook for 16 minutes while you prepare the rest.
2. While rice cooks, trim 2 celery stalks and slice them thin on the bias, then toss with 2 tablespoons cider vinegar, a pinch of salt, and let sit.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat until it ripples; spread the frozen buffalo chicken in a single layer and cook undisturbed for 4 minutes, then stir and cook 3 to 4 minutes more until the breading is golden and hot through.8 min
4. Taste the rice after 16 minutes; it should be tender and the water absorbed, then fluff with a fork.
5. Divide rice between two bowls, top with the warm chicken, and pile the celery slaw alongside with any vinegar from the bottom of the bowl.

Note Swap celery for shredded cabbage tossed with vinegar and a little sugar if you like. Leftovers keep three days refrigerated; reheat gently or eat cold with more vinegar drizzled over. Serve with hot sauce on the side or a cold beer.