One smoked sausage, sliced and cooked fast with peppers and onion, over rice. The sausage carries the salt and smoke, so this comes together in the time it takes rice to steam. Weeknight dinner with minimal fuss.

Serves 2. 30 minutes, 12 at the stove.

About 810 calories a serving, 32 g protein, 134 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups chicken broth to a boil in a small pot. Stir in 3/4 cup rice, cover, and reduce heat to low. Cook until the rice is tender and liquid is absorbed, about 18 minutes.18 min
2. While rice cooks, slice 1 turkey smoked sausage into half-inch rounds. Dice 1 small onion and 2 medium bell peppers.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned at the edges, about 3 minutes, then move to a plate.3 min
4. Add the onion and bell peppers to the same skillet and cook until soft, about 5 minutes, stirring now and then. Return the sausage to the skillet and toss to combine. Taste and add salt and pepper as needed.5 min
5. Divide the rice between two bowls and top with the sausage and pepper mixture.

Note Swap bell peppers for zucchini or yellow squash. Leftovers keep three days refrigerated and reheat well in a skillet. Serve with a simple green salad or hot sauce on the side.