Spiced sausage gets sliced and sautéed with garlic and onion over lime rice, a weeknight dinner that feels bright and layered without much effort. The sausage carries all the heat and citrus you need.

Serves 2. 30 minutes, 15 at the stove.

About 760 calories a serving, 16 g protein, 132 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil in a saucepan and add 3/4 cup rice, 1/4 teaspoon salt, and the zest and juice of half the lime; stir once and reduce heat to low, then cover and cook for 15 minutes without lifting the lid until the water is absorbed.15 min
2. While the rice cooks, slice the sausage into 1/4-inch rounds and dice 1 small onion; mince 2 garlic cloves.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat and add the sausage rounds; cook for 4 minutes, stirring occasionally, until the edges brown, then transfer to a plate.4 min
4. Add the onion to the same skillet and cook for 3 minutes, stirring often, until softened; add the garlic and cook for 30 seconds more until fragrant.3 min
5. Return the sausage to the skillet along with the juice from the remaining half lime and a pinch of pepper; warm through for 1 minute, stirring gently.1 min
6. Divide the lime rice between two plates and top with the sausage mixture, spooning any pan juices over top.

Note Swap diced bell pepper or jalapeño for some of the onion if you have it. Leftovers keep three days refrigerated; warm gently with a splash of water. Serve with a green vegetable like sautéed zucchini or a simple salad to balance the spice.