Recipe for dinner

1/2 cup uncooked (dry) rice
stuff from the cabinet over the stove
1 8oz can of peas and carrots (or something similar)

In a 1 1/2 quart casserole, mix rice and stuff from top cabinet. Stuff from top cabinet might include some of these: a couple of tablespoons of EVOO, some garlic, chives, oregano, basil, lots of soul seasoning, coarse black pepper, red pepper. Add 1 cup of water to the rice mixture. Then add a little bit more. Cover the casserole and place it in the microwave. Press the “Rice” button. If your microwave doesn’t have a rice button, I can’t help you.
Go make a phone call or update your web site, vacuum or hang some posters. When the microwave goes “BEEP,” grab some hot pads and carefully remove the casserole. The dish and rice will be very hot. This is good because the peas and carrots are still cold. Drain the liquid off your vegetables in whatever way seems most appropriate to you. No need to completely dry it out, just get out the soup. (This depends a little bit on how much of the water your rice has absorbed.) Add vegetables to the rice, mix well. It’s best to do this with something like a soup spoon that you can also eat out of.
Keep those oven mits on and go sit the casserole on your computer desk so you can read The Onion while you eat.