A ready-made bowl of tuna, beans, and grain gets a second life as a hot rice plate, dressed with fresh greens and a squeeze of lime. The shelf product does the heavy lifting while you tend to something green on the side. Weeknight dinner in under twenty minutes.

Serves 2. 15 minutes, 10 at the stove.

About 530 calories a serving, 99 g protein, 8 g carbohydrate, 13 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. When it shimmers, add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Pour in the entire contents of one 10-ounce pouch of spicy pepper rice and beans with tuna, breaking up any clumps with a wooden spoon.
2. Stir and let the mixture warm through for 3 minutes, stirring occasionally, until the edges begin to brown slightly and the rice is hot. Season with salt and pepper to taste.3 min
3. Push the rice mixture to the edges of the skillet. Add 4 ounces fresh spinach or chard to the center. Stir the greens until they wilt into the rice, about 2 minutes, then fold everything together.
4. Divide between two bowls and squeeze half a lime over each serving.

Note Swap the greens for any tender leafy vegetable or even diced tomato. Leftovers keep in the fridge for three days and reheat in a skillet with a splash of water. Serve with cold cucumber slices or a simple salad if you want to stretch it.