Smoked sausage with mango and heat has enough flavour to carry simple rice, so you slice, brown, and let the glaze do the work. This shelf's sausage needs no babying, just a hot pan and something starchy to soak up its sweet-spicy sauce.

Serves 2. 25 minutes, 12 at the stove.

About 610 calories a serving, 13 g protein, 97 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set 2 cups water to boil in a pot with 1/4 teaspoon salt; when the boil breaks, stir in 1 cup rice, cover, and reduce heat to low.
2. While the rice cooks, slice 1 package smoked sausage into 1/2-inch rounds.
3. Heat 1 tablespoon oil in a wide skillet over medium-high heat; when it shimmers, add the sausage rounds in a single layer and leave them undisturbed until they brown on the bottom, about 3 minutes.3 min
4. Stir the sausage and cook until the other sides colour, another 2 to 3 minutes, then transfer to a plate.3 min
5. Check that the rice has absorbed its water and is tender, about 18 minutes total; if not, give it another 2 minutes.
6. Return the sausage and any juices to the skillet, reduce heat to low, and fold everything together gently until warm, about 1 minute. Season with salt and pepper to taste and divide between two bowls.1 min

Note Swap rice for pasta if you prefer; cook the pasta while the sausage browns. Leftovers keep four days in the fridge and reheat well in a skillet over medium heat. Serve with a simple green salad or steamed vegetables on the side to balance the mango and heat.