Sliced andouille sausage browns quickly in a pan, then simmers with rice and stock for a complete dinner that tastes far better than it takes time. The sausage brings all the seasoning you need, so this shelf-driven meal is a practical weeknight fix.

Serves 2. 25 minutes, 8 at the stove.

About 940 calories a serving, 50 g protein, 142 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the 8 ounces of sausage into half-inch coins. Heat 1 tablespoon of oil in a large skillet over medium-high heat and brown the sausage pieces until the edges caramelize, about four minutes, stirring once halfway through.4 min
2. Chop 1/4 of a medium onion fine and mince 2 cloves of garlic. Push the sausage to the side of the skillet, add the onion and garlic to the oil, and cook for one minute until fragrant.
3. Stir in 3/4 cup of rice and toast it with the sausage and aromatics for one minute, stirring to coat. Pour in 1 3/4 cups of stock, bring to a boil, then lower the heat to a bare simmer.
4. Cover the skillet and cook for fifteen minutes until the rice is tender and the stock is absorbed. Check that the rice is fully cooked and the grains are separate; if the bottom starts to stick before the rice is done, add a splash more stock.15 min
5. Taste and season with salt and pepper as needed. Let the skillet rest off heat for two minutes before serving from the pan.

Note Swap the stock for water in a pinch, though stock adds body. Leftovers keep in the refrigerator for three days and reheat well in a skillet over medium heat with a splash of water. Serve with a side salad or steamed green vegetable.