Sliced kielbasa cooks down with rice and onion into a one-pan supper that tastes like comfort, built on what's in your fridge and ready in half an hour.

Serves 2. 35 minutes, 10 at the stove.

About 900 calories a serving, 47 g protein, 126 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the kielbasa into half-inch rounds. Dice the onion into small pieces.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the kielbasa slices and cook until they brown on both sides, about 4 minutes total, then set aside.4 min
3. In the same skillet, add the diced onion and cook until it softens, about 2 minutes, stirring often. While it cooks, measure out 3/4 cup rice.2 min
4. Add the rice to the onion and stir for 1 minute to coat it with oil. Pour in 1 1/2 cups chicken broth and return the kielbasa to the pan, stirring to combine.1 min
5. Bring the broth to a boil, then lower the heat to low, cover, and simmer for 18 minutes, until the rice is tender and has absorbed the liquid.18 min
6. Remove from heat and let it sit covered for 2 minutes. Taste and season with salt and pepper.2 min

Note Swap the rice for egg noodles if you prefer; reduce the broth to 1 1/4 cups and cook for 8 minutes. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with a simple green salad or steamed vegetables on the side.