Smoked sausage built into a one-pan rice bowl with bell peppers and onion. The heat and smoke in the links do the heavy lifting on flavour, so the sides stay simple and let them shine.

Serves 2. 30 minutes, 15 at the stove.

About 740 calories a serving, 26 g protein, 112 g carbohydrate, 21 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the hot links into quarter-inch thick rounds. Dice the onion into half-inch pieces and chop the bell peppers the same size. Mince 2 cloves garlic.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sliced sausage and cook until the edges brown, about 3 minutes, then push to the side of the pan.3 min
3. Add the onion and peppers to the cleared space in the pan and cook until they start to soften, about 2 minutes, stirring everything together.2 min
4. Stir in the garlic, then add 1 cup rice and stir to coat with oil, cooking for 1 minute. Pour in 2 cups chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then bring to a boil.1 min
5. Cover the pan, reduce heat to low, and simmer until the rice is tender and liquid is absorbed, about 15 minutes. Fluff with a fork.15 min

Note Swap the peppers for 1 cup diced zucchini or frozen peas if you prefer. Leftovers keep covered in the fridge for three days and reheat gently on the stovetop with a splash of water. Serve with hot sauce on the side or a sharp cheese shred on top if you have it.