This shelf product was built for a quick dinner: you brown the pasta, toast it with butter, then simmer it in broth until tender. Add greens and a protein in the last few minutes and you have a meal that reads like you cooked all evening but took maybe twenty minutes.

Serves 2. 25 minutes, 12 at the stove.

About 310 calories a serving, 41 g protein, 9 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a large skillet over medium heat. Pour in the contents of the rice box and stir until the vermicelli is golden and fragrant, about 2 minutes.
2. Add 1 and 1/4 cups water and stir, then bring to a boil. The mixture will foam and the rice will start to soften. Cover and reduce heat to low.
3. Simmer for 10 minutes covered. While the rice cooks, shred 6 ounces cooked chicken and have 2 cups fresh greens ready.10 min
4. Stir in the chicken and 2 cups fresh greens, push them down into the rice, and cover again. Cook until the greens wilt and any liquid is absorbed, about 3 minutes.3 min
5. Taste and season with a pinch of salt and pepper if needed, then serve at once.

Note Swap rotisserie chicken for raw; shred and stir it in with the greens. Keeps covered in the fridge three days and reheats gently with a splash of water in a covered pan. Serve with lemon wedges or a simple green salad dressed with vinaigrette.