Sliced andouille turkey sausage browns fast and flavors a one-pan rice dinner that comes together in thirty minutes. The smoked spice blend needs only onion, garlic, and stock to make a complete meal.

Serves 2. 35 minutes, 12 at the stove.

About 1020 calories a serving, 66 g protein, 126 g carbohydrate, 25 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the turkey sausage into half-inch rounds. Heat 1 tablespoon oil in a wide skillet over medium-high heat and cook the sausage pieces until they brown at the edges, stirring occasionally, about 5 minutes. Transfer to a plate.5 min
2. In the same skillet, add 1 diced medium onion and cook until it softens, about 2 minutes. Stir in 2 minced cloves garlic and cook for 30 seconds until fragrant.
3. Add 3/4 cup rice and stir to coat it in oil, cooking for 1 minute. Pour in 1.5 cups stock and return the sausage to the pan along with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer.
4. Cover the skillet, reduce heat to low, and cook for 18 minutes until the rice is tender and the liquid is absorbed. Let it rest off heat for 2 minutes, then fluff with a fork before serving.18 min

Note Swap the rice for pasta if you prefer; stir in the sausage at the end instead of simmering it with the pasta. Leftovers keep refrigerated for three days and reheat well in a skillet with a splash of water. Serve with a simple green salad or steamed greens on the side.