Pork franks browned with onion and simmered in rice make a weeknight supper that needs little more than what you have. The shelf holds the protein, and you build around it with pantry staples to stretch it across two plates.

Serves 2. 35 minutes, 10 at the stove.

About 740 calories a serving, 34 g protein, 101 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 ounces of pork franks into quarter-inch rounds. Heat 2 tablespoons of oil in a wide pot over medium-high heat and brown the franks on both sides until they have color, about four minutes total; transfer to a plate.4 min
2. Dice 1 medium onion into half-inch pieces and add to the pot; stir often until golden and softened, about five minutes.5 min
3. Pour 2 cups of water into the pot and bring to a boil. Stir in 1 cup of rice and the cooked franks, season with salt and pepper, and reduce heat to low.
4. Cover and simmer until the rice is tender and the water is absorbed, about eighteen minutes. The grains should be soft and the pot quiet when it is done.18 min

Note Swap the onion for diced bell pepper if you have it. Leftover rice keeps in the refrigerator for three days and reheats in a pan with a splash of water. Serve with a simple green salad or hot sauce on the side.