Small smoked sausages brown quickly and season a bed of rice and peppers without much fuss. This skillet dinner is ready in thirty minutes and needs only one pan and a shelf ingredient, letting you focus on getting dinner on the table.

Serves 2. 30 minutes, 15 at the stove.

About 730 calories a serving, 30 g protein, 107 g carbohydrate, 18 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. Slice all the sausages into half-inch coins and cook them in the hot oil, stirring once halfway through, until they brown at the edges, about 5 minutes. Push them to the side of the skillet.5 min
2. Add 1/2 a chopped onion and 1 chopped bell pepper to the cleared space and stir to coat with oil. Cook, stirring often, until the onion softens, about 3 minutes.3 min
3. Stir in 1 cup rice and 1 minced garlic clove, breaking up any clumps, until the rice is coated and starts to smell toasted, about 2 minutes.2 min
4. Pour in 2 cups broth and scrape the bottom of the pan to loosen any brown bits. Bring to a boil, stir once, and reduce heat to low. Cover and cook until the rice is tender and the liquid is absorbed, about 15 minutes.15 min
5. Taste and season with salt and pepper. Divide between two bowls and serve hot.

Note Swap bell pepper for carrots or frozen peas if needed. Leftovers keep for three days, reheated gently with a splash of broth. Serve with hot sauce or pickled vegetables on the side.