Smoked sausage from the shelf gets sliced and browned, then tossed with soft onions and fluffy rice for a straightforward one-pan dinner. The sausage carries enough salt and flavor that you can have a complete meal on the table in thirty minutes.

Serves 2. 35 minutes, 15 at the stove.

About 750 calories a serving, 21 g protein, 126 g carbohydrate, 16 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil in a medium pot with 1/4 teaspoon salt, stir in 3/4 cup rice, cover, and reduce heat to low. Cook for fifteen minutes until water is absorbed.15 min
2. While rice cooks, slice 1 medium onion into thin half-moons and mince 2 garlic cloves. Slice the smoked sausage link into quarter-inch rounds.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. When it shimmers, add sausage slices and cook for three minutes until browned on both sides, then transfer to a plate.3 min
4. Add onion to the same pan and cook for four minutes, stirring often, until softened. Add garlic and cook for one minute, until fragrant.4 min
5. When rice is done, fluff with a fork and add to the skillet with the onion and garlic. Return sausage to the pan, add 1/4 teaspoon pepper, and toss to combine until heated through.2 min

Note Swap diced bell pepper for half the onion if you have one on hand. Leftovers keep in the refrigerator for three days and reheat well on the stovetop with a splash of water. Serve with a simple green salad or pickled vegetables.