Rice-A-Roni Spanish rice is built for weeknight speed: the rice cooks in broth with its own seasonings while you brown chicken thighs on the stovetop. Stir in black beans at the end and you have a one-pan dinner that tastes like you planned ahead.

Serves 2. 35 minutes, 15 at the stove.

About 540 calories a serving, 29 g protein, 50 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat dry 3/4 pound boneless chicken thighs, season both sides with salt and pepper, then add to the hot pan. Sear without moving until the underside browns, about 4 minutes, then flip and brown the other side another 3 minutes; transfer to a plate.8 min
2. Add 2 minced garlic cloves to the pan and stir for 30 seconds until fragrant. Add the contents of one box Spanish rice (Rice-A-Roni), stirring to coat in oil until the rice grains turn translucent, about 2 minutes.3 min
3. Pour in 2 cups water, stir, and nestle the chicken thighs back into the pan along with any juices. Bring to a simmer, cover, and cook for 15 minutes until the rice is tender and the liquid is absorbed.15 min
4. Drain 1 can black beans and stir into the rice. Cook uncovered for 2 minutes to warm through and let any excess moisture evaporate. Taste and adjust salt and pepper, then serve.2 min

Note Swap canned chickpeas or pinto beans for the black beans. Leftovers keep in an airtight container for three days and reheat gently with a splash of water. Serve with lime wedges and hot sauce on the side, or stretch it by adding more beans and less chicken next time.