that rice from tuesday has a future.

Mae’s like a friend who happens to know a lot about cooking. Say what’s in your fridge — half a chicken, a couple of carrots going soft — and you get a recipe card you can edit, keep and share. Not a wall of text that gets buried in your chat history.

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mae

That rice won’t keep another day. I’m building the whole pan around it.

  • Protein-packed
  • Dairy-free
  • One-pan

Everything cooks in one skillet, so the rice soaks up the chicken drippings instead of drying out — a full dinner from what’s already in the fridge.

You'll need:Large skilletLid or foil
  • •2 tbsp olive oil
  • •4 bone-in, skin-on chicken thighs
  • •½ onion, chopped
  • •2 cloves garlic, minced
  • •1½ cups cooked rice
  • •1 cup chicken broth
  1. 1.Pat the thighs dry and season well with salt and pepper. Heat the oil in a large skillet over medium-high.
  2. 2.Sear the thighs skin-side down until deep golden, about 6 minutes, then flip and cook 3 minutes more. Move them to a plate.
  3. 3.Lower the heat and soften the onion and garlic in the drippings, about 3 minutes, scraping up the browned bits.
  4. 4.Stir in the rice and broth, nestle the thighs back on top, cover, and simmer until the rice is hot and the chicken is cooked through, about 10 minutes.
Tips
  • •Day-old rice crisps at the edges instead of turning mushy — it’s the best kind to use here.
  • •No broth on hand? A cup of water with a good pinch of salt works too.
Calories
880
Protein
48g
Fiber
2g
Carbs
48g
Fat
54g

None of these pull you away from the stove — they slot into steps you’re already doing, so an extra set of hands really does move dinner along.

Preschool (4–5)

  • Sprinkle salt and pepper over the chicken thighsbefore the pan heats up
  • Scoop the cooked rice into a measuring cupwhile you sear

Big kid (6–8)

  • Peel the garlic cloves and hand them over to be mincedwhile the oil heats
  • Measure the broth and pour it in when you say goright before it simmers

You'll handle

Keep the searing, the hot skillet, and the knife work — anything with heat or a sharp edge stays with you.

Mess-saver: Set the rice and broth up over a sheet pan — spills land in one place instead of down the cabinet.

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SAVED ONCE. YOURS FOR GOOD.

Save the good ones. They’re waiting next time you’re stuck.

Tweak it to how your family actually eats, then save it — and next week it’s right there. Nothing to re-type, nothing to hunt for.

Saved · Sunday

Sheet-Pan Salmon

25 minserves 4
Saved · Tuesday

One-Pan Chicken & Rice

35 minserves 4
right where you left it
Saved · Thursday

Mom’s Lentil Soup

40 minserves 6
tonight’s ideas
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That chicken your kids loved three weeks ago isn’t buried in your chat history — it’s one of your keepers now, and search finds it in seconds.

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