These days, I totally loathe making complex dinners. I used to have time to whip up 15-ingredient meals, but between moving homes, running community events, and planning my wedding, I can’t stand the thought of that style of cooking right now. I crave comfort food to run home to, but I don’t want to have to spend a lot of time in the kitchen to make it. That’s why meals with fewer ingredients — especially ones that use smart store-bought shortcuts — have been my go-tos. My three-ingredient creamy Artichoke and Jalapeño Rice Bake (with ingredients all from Trader Joe’s) is a hands-off, low-effort cooking experience I can actually look forward to each week.
What’s So Great About Trader Joe’s Artichoke & Jalapeño Dip?
The secret to making this flavorful and creamy comfort dish is Trader Joe’s Artichoke & Jalapeño Dip. This heavy hitter of dips features hunks of tender artichokes and piquant jalapeño pieces set against a background of soothing neufchâtel cheese (in the U.S., it’s a lower-fat cousin of cream cheese). This dip provides all of the creamy texture and slightly spicy flavor needed to make my chicken and rice shine. For $3.99, it’s truly the unsung hero of the TJ’s refrigerated aisle.
What’s the Best Way to Enjoy Trader Joe’s Artichoke & Jalapeño Dip?
To make this after-work-friendly meal, I start by browning four to six pieces of chicken quickly in a skillet. I use skinless or skin-on chicken thighs because they have some of their own fat. I just add them to a dry nonstick pan, sprinkle on some salt, and brown them on one side for a few minutes on high heat before setting them aside. (Note that the chicken will not be cooked through at this point.)
Then I add one cup of rinsed raw white rice to a small casserole dish (I use one that’s a bit smaller than 13×9-inch). I add 1 1/2 cups of water to the rice and make sure the rice is evenly distributed. In a medium bowl, I scoop in the whole container of dip and stir it with a 1/2 cup of water to thin it out a bit. I pour this into the casserole dish with the rice, and distribute it with a spoon or spatula. Finally, I lay the chicken pieces, browned-side-up, onto the rice.
Then I cover the dish with foil and put it in a 350°F oven for 45 minutes. I take the foil off (the water should be mostly absorbed) and return it to the oven to broil for two or three minutes (this will brown the chicken, and if you use skin-on then it’ll re-crisp the skin on top). Once the chicken has cooled slightly, I fluff the rice and dish out portions. If I’m feeling extra fancy, or if I have herbs I’m trying to use up, I’ll sprinkle the tops with a garnish of torn herbs.
Buy in stores: Trader Joe’s Artichoke and Jalapeño Dip, $3.99 for 10 ounces at Trader Joe’s
Do you have a favorite 2- or 3-ingredient Trader Joe’s meal? Tell us about it in the comments.
