A weeknight one-pan meal built on the smoked spice of andouille, stretched with rice and peppers. The sausage does the seasoning work; you just slice, sauté, and let the staples absorb the smoke. Ready in thirty minutes.

Serves 2. 35 minutes, 12 at the stove.

About 1350 calories a serving, 79 g protein, 132 g carbohydrate, 53 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 ounces of andouille into half-inch rounds. Heat 1 tablespoon oil in a large skillet over medium-high heat and brown the sausage on both sides, about four minutes total. Transfer to a plate.
2. Add 1 small diced onion and 1 medium diced red bell pepper to the same pan and cook over medium heat until soft, about five minutes, stirring often. Meanwhile, mince 2 garlic cloves.5 min
3. Stir in the garlic and cook for one minute until fragrant. Add 3/4 cup rice and toast it in the oil for two minutes, stirring constantly, until the grains look slightly translucent at the edges.
4. Pour in 1.5 cups stock, add 1/4 teaspoon salt and 1/4 teaspoon pepper, and return the sausage to the pan. Bring to a simmer, then reduce heat to low, cover, and cook for eighteen minutes without stirring.18 min
5. Check that the rice is tender and the liquid is absorbed. If grains still feel firm, cover and cook two minutes more. Stir gently to combine, taste for seasoning, and serve.

Note Swap red pepper for green or yellow if that is what you have. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with a simple salad or hot sauce on the side to brighten the richness.