Cocktail smokies are not much of a dinner on their own, but stuffed with melted cheese and served over quick rice with a runny egg on top, they become a full meal. The hatch peppers in the sausage give enough heat and flavor to carry the whole plate, so this comes together in one pan and less than thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 1280 calories a serving, 58 g protein, 101 g carbohydrate, 70 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups chicken broth to a boil in a large skillet over high heat, then add 1 cup rice and 1 tablespoon butter. Stir once, cover, and reduce to low heat; the rice will be done in about 16 minutes.16 min
2. While the rice cooks, split the hatch pepper lengthwise, remove the seeds, and cut into thin strips. Slice each smokie in half lengthwise, being careful not to cut all the way through, then fill each with 1 tablespoon shredded cheese, pressing gently to secure it. Slice the hatch pepper strips into 2-inch pieces.
3. When the rice is done, push it to one side of the skillet and add the remaining 1 tablespoon butter to the empty side. Lay the stuffed smokies cheese-side up on the butter and scatter the hatch pepper pieces around them. Cover and let the cheese melt for 2 minutes over medium-high heat.2 min
4. Make two wells in the rice with the back of a spoon, then crack 1 egg into each well. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper, then divide between two plates.3 min

Note Swap the sharp cheddar for pepper jack if you want more heat. Leftovers keep covered in the fridge for one day; reheat gently with a splash of water. Serve with hot sauce and a green salad on the side.