Smoked sausage links sliced and cooked with rice make a weeknight dinner that needs almost nothing from you. The jalapeño from the sausage brings all the heat and flavor the dish needs.

Serves 2. 25 minutes, 8 at the stove.

About 920 calories a serving, 36 g protein, 127 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 5 sausage links into coins about a quarter inch thick. Heat 1 tablespoon oil in a medium pan over medium-high heat and cook the sausage until the edges brown, stirring often, about 4 minutes, then move it to a plate.4 min
2. In the same pan, add 1 small onion chopped fine and cook until soft, about 2 minutes. Add 2 cloves garlic minced and cook 30 seconds until fragrant.2 min
3. Pour in 3/4 cup rice and stir it around to coat with oil, about 1 minute. Add 1 1/2 cups broth, the cooked sausage, and a pinch of salt and pepper.
4. Bring to a simmer, then lower the heat and cover. Cook until the rice is tender and the liquid is gone, about 15 minutes.15 min
5. Take the pan off the heat and let it sit covered for 2 minutes. Taste and adjust salt and pepper.

Note Swap rice for pasta if you have it; reduce broth to 1 cup and cook covered for 10 minutes instead. Leftovers keep three days in the fridge and reheat well in a skillet with a splash of water. Serve with hot sauce or fresh lime if you have it.