Smoky sausage studded with roasted hatch peppers is the star here, paired with rice and quickly sautéed greens for a weeknight dinner that tastes more considered than it is. The sausage carries enough flavor that you need little else.

Serves 2. 25 minutes, 15 at the stove.

About 940 calories a serving, 64 g protein, 123 g carbohydrate, 19 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 1 1/2 cups broth and 1/2 teaspoon salt in a pot and bring to a boil over high heat. Add 3/4 cup rice, stir, and turn heat to low, cover, and cook until the rice absorbs the liquid and a grain yields to your tooth, about 15 minutes.15 min
2. While the rice cooks, slice the 12 ounces sausage into 1/4-inch rounds. Heat 1 tablespoon oil in a large skillet over medium-high heat and add the sausage; cook, stirring occasionally, until the rounds are golden at the edges and warmed through, about 5 minutes. Mince 2 garlic cloves and roughly chop the 1 hatch pepper.5 min
3. When the sausage is done, add the garlic and chopped hatch pepper to the skillet and cook, stirring, until fragrant, about 30 seconds. Tear 4 ounces spinach or kale into bite-sized pieces and add it all to the skillet; stir until the greens wilt, about 2 minutes.2 min
4. Taste the rice, greens, and sausage and season with salt and pepper as needed. Divide between two bowls or plates.

Note Swap the greens for shredded cabbage or use twice the hatch pepper instead. Leftovers keep in the refrigerator for two days; reheat gently on the stovetop. Serve with lime wedges or hot sauce on the side if you like more spice.