We subscribe to a number of food-related magazines, including Food & Wine, Cooking Light and Bon Appetit. We do so for inspiration: recipes, ingredients, photography, writing, etc. However, we’re busy beavers. We don’t get to read them as often as we’d like. They pile up. Our significant other—justifiably—recycles the months-old issues collecting dust on the coffee table.

We just finished something big at work. And now, it’s time to recuperate. We spent an evening with a stack of magazines and have a fresh lineup of dishes to try. First out of the gate was this “Soupy Rice with Chicken and Vegetables” from Food & Wine. Despite that generic name, it’s actually a Puerto Rican dish called “Asopao de Pollo”.

What’s great about these magazines is that they motivate us try combinations beyond our imagination. This dish was warm and heartening. The tomato gave it zest. The rice provided substance. The peas added a little sweetness. The olives delivered a surprising, briny pop. And despite being comfort food, the meal was relatively healthy. We substituted in long-grain brown rice, which required about 20 minutes longer cooking.

The recipe makes enough to feed an army or, at least, ten people. If you are like us and have fewer mouths to feed, feel free to cut everything in half.