A weeknight bowl that builds around one shelf staple: two Impossible sausages, crumbled and browned with peppers, then mixed into rice. The heat is built in, so all you need is rice and a pan to turn it into dinner.

Serves 2. 25 minutes, 15 at the stove.

About 610 calories a serving, 15 g protein, 107 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Crumble 2 Impossible sausages into the pan and cook until browned at the edges, about 5 minutes, stirring often. Move the sausage to a plate.5 min
2. In the same skillet, add 1 small diced onion and cook until soft, about 3 minutes. Add 1 clove minced garlic and 1 large diced red bell pepper, then cook until the pepper softens, about 4 minutes.4 min
3. Stir in 1 cup rice and toast for 1 minute, then return the sausage to the pan. Add 2 cups water, season with salt and pepper, and bring to a boil.
4. Cover, reduce heat to low, and simmer until the rice is tender and the water is absorbed, about 13 minutes. Let sit covered for 2 minutes, then fluff with a fork.13 min

Note Swap the bell pepper for diced tomato or zucchini if you prefer. Leftovers keep in the fridge for three days and reheat well with a splash of water. Serve with a lime wedge or hot sauce on the side, or with a green salad.