A straightforward skillet of sliced smoked sausage with rice and aromatics, ready in half an hour. The sausage brings salt and smoke, so the dish needs little seasoning and cooks fast.

Serves 2. 35 minutes, 15 at the stove.

About 1230 calories a serving, 42 g protein, 131 g carbohydrate, 57 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the 12 ounces of sausage into half-inch coins. Heat 1 tablespoon of oil in a large skillet over medium-high heat, then cook the sausage until the edges brown, about 5 minutes, stirring now and then. Move it to a plate.5 min
2. Dice 1 small onion and mince 2 cloves of garlic, then cook both in the sausage fat for 2 minutes until soft.2 min
3. Add 3/4 cup rice and stir for 1 minute, then pour in 1.5 cups of chicken broth and a pinch of salt. Bring to a simmer.
4. Return the sausage to the pan, cover, and simmer on low heat for 18 minutes until the rice is tender and the broth is absorbed. Taste and adjust salt and pepper if needed.18 min

Note Swap the rice for pasta if you prefer; add the sausage back at the end instead. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with a green salad or steamed greens alongside.