Breakfast sausage becomes dinner when paired with rice and sautéed peppers in one skillet. The sage and garlic in the links season everything as they cook down, so there is nothing more to do.

Serves 2. 35 minutes, 8 at the stove.

About 1190 calories a serving, 86 g protein, 155 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. While the pan heats, slice 6 sausage links into half-inch rounds and dice 1 pound of mixed bell peppers.
2. Add the sausage to the hot skillet and cook, stirring often, until the pieces brown at the edges, about 4 minutes. Add the peppers and minced garlic from 2 cloves and cook until the peppers soften, about 3 minutes more, stirring now and then. The sausage will release its flavors into the pan.7 min
3. Stir in 1 cup rice and coat it with the oil. Pour in 2 cups chicken broth and bring to a simmer, scraping the pan bottom for the browned bits.
4. Cover and reduce heat to low. Cook until the rice absorbs all the broth and turns tender, about 18 minutes. Do not stir while it cooks.18 min
5. Remove from heat, fluff with a fork, taste, and add salt and pepper as needed.

Note Swap diced summer squash or zucchini for half the peppers if you have it. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with a green salad or pickled vegetables on the side.