Swanson chicken breast from a can becomes dinner in twenty minutes with rice and aromatics. The brine drains away, leaving tender white meat ready to build into a weeknight supper. Nothing fancy, nothing wrong.

Serves 2. 25 minutes, 8 at the stove.

About 770 calories a serving, 34 g protein, 128 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a wide skillet over medium heat. Dice 1 small onion and mince 2 cloves garlic, then add both to the pan and stir until soft, about 3 minutes.3 min
2. Pour in 3/4 cup rice and stir for 1 minute to coat with oil. Pour in 1.5 cups broth and bring to a simmer, then cover and let cook without lifting the lid.
3. After 15 minutes, open the can of Swanson chicken, drain the liquid, and flake the chicken into the skillet with a fork. Stir gently, cover again, and cook for 2 more minutes until the rice is tender.2 min
4. Season with salt and pepper to taste. Serve from the skillet into shallow bowls.

Note Swap the canned chicken for a rotisserie bird's shredded meat or leftover roasted salmon. Leftovers keep in the fridge for three days and reheat gently in a covered pan over low heat with a splash of water. Serve with a sharp pickle on the side or a squeeze of lemon over each bowl.