Vienna sausages make a quick sauce when you brown them and let the broth simmer into rice. This shelf has what you need for a satisfying dinner in under thirty minutes.

Serves 2. 25 minutes, 10 at the stove.

About 580 calories a serving, 12 g protein, 107 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a medium pot over medium-high heat. Dice 1 small onion and 1 red bell pepper and cook them until soft, about 4 minutes, stirring often. Mince 2 cloves garlic and add it in the last minute.
2. Drain the broth from the can into a measuring cup and add water to make 2 cups total. Pour this into the pot with 1 cup rice and stir to combine. Season with salt and pepper.
3. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes.18 min
4. While the rice cooks, cut the Vienna sausages into thin slices. In a small skillet, warm them in 1 teaspoon oil over medium heat for 2 minutes.
5. When the rice is done, stir the warm sausages and their pan into the rice, breaking up any clumps. Taste and adjust the seasoning with more salt and pepper as needed.

Note Swap the red pepper for frozen peas or canned corn if you have them. Leftovers keep in the refrigerator for up to three days and reheat well with a splash of water. Serve with hot sauce or a simple green salad on the side.