Sliced sausage with sautéed peppers makes a quick, spiced dinner that leans on the Hillshire Farm sausage's jalapeño kick and cheese. Rice soaks up the pan flavors while the vegetables soften. This feeds two with hardly any fussing.

Serves 2. 35 minutes, 15 at the stove.

About 650 calories a serving, 14 g protein, 105 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 3/4 cups water to a boil in a medium pot, then stir in 1 cup rice and a pinch of salt. Cover, lower the heat to very low, and cook for 17 minutes until the water is absorbed and the rice is tender. While the rice cooks, proceed with the next step.17 min
2. Slice 1 Hillshire Farm sausage into rounds about a third of an inch thick. Chop 1 medium onion and 1 red bell pepper into bite-sized pieces.
3. Set a large skillet over medium-high heat. When it is hot, add 1 tablespoon oil, then the sausage slices. Cook, stirring often, until the edges brown, about 4 minutes.4 min
4. Add the onion and bell pepper to the pan. Stir well and cook until the vegetables soften and the onion turns translucent, about 6 minutes.6 min
5. Season with salt and pepper to taste. Fluff the rice, divide it between two plates, and top with the sausage and vegetables.

Note Swap diced tomato for the bell pepper, or use frozen peppers. Leftovers keep three days refrigerated in an airtight container. Serve with a simple green salad or hot sauce on the side to deepen the heat.