This is a quick weeknight dinner built on a jar of good chili that needs just rice and time to become a full meal. The lentils and vegetables are already there, so you can have dinner on the table in less than thirty minutes with minimal fuss.

Serves 2. 25 minutes, 5 at the stove.

About 480 calories a serving, 12 g protein, 90 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/3 cups water to a boil in a pot with 1 tablespoon butter and a pinch of salt. Stir in 2/3 cup rice, cover, and reduce heat to low. Cook for 15 minutes without lifting the lid.15 min
2. While the rice cooks, pour the entire jar of spicy red lentil chili into a saucepan and bring to a simmer over medium heat, stirring occasionally. The chili is done when it's heated through and smells aromatic, about 10 minutes.10 min
3. Taste the chili and add salt if needed. Fluff the rice with a fork once the rice is tender and water is absorbed.
4. Divide the rice between two bowls and spoon the chili over the top.

Note Swap rice for couscous if you have it and want dinner even faster. Leftovers keep in the fridge for three days; reheat gently with a splash of water if the chili has thickened. Serve with a dollop of sour cream or yogurt and chopped cilantro if you have fresh herbs on hand.