This is a one-pan dinner that turns smoked sausage and rice into something warm and complete in under thirty minutes. The sausage brings salt and smoke, so the rice drinks it in without much else needed.

Serves 2. 30 minutes, 10 at the stove.

About 970 calories a serving, 52 g protein, 104 g carbohydrate, 36 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut the sausage into quarter-inch slices. Heat 1 tablespoon of oil in a medium skillet over medium-high heat and cook the sausage slices until they begin to brown at the edges, about 4 minutes, then move them to a plate.
2. Chop 1 small onion and mince 2 cloves of garlic into the same skillet with the remaining fat, cooking until softened, about 2 minutes while you measure 1 cup of rice.
3. Stir the rice into the onion and garlic, letting it toast for 1 minute. Pour in 2 cups of chicken stock, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper, then return the sausage to the pan and bring to a simmer.
4. Cover and cook on low heat for 18 minutes until the rice is tender and the liquid is absorbed. The rice is done when a grain breaks easily between your teeth and no liquid pools on the bottom.18 min

Note Swap chicken stock for water if needed, though the stock adds body. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with hot sauce or a simple green salad on the side.