Sliced smoked sausage gets soft around the edges and turns slightly crispy in its own fat, then shares a pan with rice and whatever vegetables are on hand to make a quick, complete dinner. This shelf gives you the protein; rice soaks in the sausage's smoke while you watch it cook.

Serves 2. 35 minutes, 12 at the stove.

About 1170 calories a serving, 33 g protein, 114 g carbohydrate, 63 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the 12 oz sausage into 1/4-inch rounds and warm 2 tablespoons oil in a medium skillet over medium-high heat, then add the sausage and cook until the edges brown slightly and the sausage releases its fat, about 5 minutes, stirring once or twice. Transfer the sausage to a plate, leaving the fat in the pan.5 min
2. Dice 1 medium onion and add it to the sausage fat along with 2 minced garlic cloves, then cook until the onion softens, about 2 minutes.2 min
3. Add 1 cup rice and stir constantly until it begins to smell toasty, about 1 minute, then add 2 cups water and 1 teaspoon salt.1 min
4. Return the sausage to the pan with 2 cups frozen bell peppers and onions, stir well, and bring to a simmer, then cover and cook until the rice is tender and the water is absorbed, about 20 minutes, stirring once halfway through.20 min
5. Taste and season with more salt and pepper as needed; let it rest for 1 minute before serving.

Note Swap the frozen vegetables for fresh red or yellow bell peppers and onion if you have them, or use just about any vegetable that is cut to bite size. Leftovers keep for three days in the refrigerator and warm well in a skillet over medium heat with a splash of water. Serve with a sharp vinegar and hot sauce on the side, or stretch it by spooning into flour t