Two thick sausage patties cooked until the edges crisp, set aside while you build a quick pan of rice with sweet peppers and garlic. This is a complete dinner from one skillet, with the sausage's seasoning doing the work.

Serves 2. 25 minutes, 10 at the stove.

About 1120 calories a serving, 86 g protein, 101 g carbohydrate, 39 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. Cook 4 sausage patties until browned on both sides and cooked through, about 6 minutes total. Transfer to a plate.6 min
2. In the same skillet, add 1 cup rice and stir until lightly toasted, about 1 minute. Mince 2 garlic cloves and add them to the rice, stirring briefly.1 min
3. Pour in 2 cups broth and bring to a boil. Chop 1 large red bell pepper into bite-sized pieces and stir into the rice. Add 1/4 teaspoon salt and pepper to taste.
4. Return the sausage patties to the skillet, nestling them into the rice. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, about 15 minutes.15 min
5. Remove from heat and let stand covered for 1 minute. Divide between two bowls or plates and serve.

Note Swap the red pepper for any vegetable on hand, fresh or frozen. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with a simple green salad or hot sauce on the side if you have it.