Spicy andouille sausage needs little more than rice and tomatoes to make a quick, warming dinner. The sausage seasons everything as it cooks, so you skip the fussy spicing. Serve it straight from the pan.

Serves 2. 30 minutes, 10 at the stove.

About 830 calories a serving, 35 g protein, 122 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Slice the 2 sausage links into half-inch rounds and cook them, stirring often, until the edges brown, about 4 minutes; set them aside.4 min
2. Dice the 1 small onion finely and mince the 2 garlic cloves. Add them to the pan and cook, stirring, until fragrant, about 1 minute.1 min
3. Stir in 1 cup rice to coat it in oil, then add the 1 can diced tomatoes with their juice and the 1 can chicken broth. Return the sausage to the pan and stir well; bring to a simmer.
4. Cover the pan and reduce heat to low. Cook until the rice is tender and the liquid is absorbed, about 15 minutes; do not lift the lid or stir.15 min
5. Fluff the rice with a fork, taste, and season with salt and pepper.

Note The sausage keeps the rice moist and rich, so no butter or cream is needed. Leftovers hold for three days refrigerated and rewarm well with a splash of water in a covered skillet. Serve with a green salad or pickled vegetables to cut the richness.