Canned chicken turns a plain weeknight grain bowl into dinner in thirty minutes. The diced meat disperses through rice cooked with tomato and onion, each bite tender and flavored. Build it in one pot and eat it tonight.

Serves 2. 30 minutes, 8 at the stove.

About 780 calories a serving, 51 g protein, 110 g carbohydrate, 13 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a heavy pot over medium-high heat. Dice 1 medium onion and mince 2 cloves garlic, then add them to the pot and stir often until the onion softens and the garlic smells bright, about three minutes.3 min
2. Stir in 1 cup rice, coating each grain with oil, then add the drained chicken, one can of diced tomatoes with its juice, and 1 and one half cups water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Bring the pot to a boil, then cover, lower the heat to low, and cook until the rice is tender and has absorbed the liquid, about eighteen minutes. Do not stir.18 min

Note Swap in diced fresh tomato (about two medium) if you have it. Leftover rice holds in the fridge for three days and reheats gently in a pot with a splash of water. Serve with lime wedges and hot sauce on the side.