A weeknight dinner built on shelf-stable canned chicken, rice, and aromatics that come together in one pan. The chicken shreds into tender morsels that absorb the flavors as everything simmers. Dinner in under thirty minutes.

Serves 2. 30 minutes, 8 at the stove.

About 1010 calories a serving, 100 g protein, 86 g carbohydrate, 26 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add 1 diced medium onion and 2 minced garlic cloves and cook until the onion softens, about three minutes, stirring often.3 min
2. Add 2/3 cup rice to the pan and stir until the grains are coated with oil, about one minute. Pour in 1.5 cups broth and bring to a simmer.
3. Drain the 12.5 oz can of chicken and add it to the pot with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir well, then cover and reduce heat to low.
4. Simmer covered until the rice is tender and the liquid has been absorbed, about eighteen minutes. When the rice is done, fluff with a fork.18 min

Note Swap the rice for pasta if you prefer. Leftovers keep covered in the fridge for up to three days and reheat gently with a splash of water. Serve with a green salad or steamed vegetables on the side.