This shelf holds one smoky-spiced chicken sausage, ready to slice and brown with vegetables. Quick, lean, and done in thirty minutes—perfect for a tired weeknight when you want something warm and complete in one pan.

Serves 2. 30 minutes, 20 at the stove.

About 610 calories a serving, 27 g protein, 96 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage into half-inch coins. Heat 1 tablespoon oil in a wide pan over medium-high heat and brown the sausage on both sides until the surface colors, about 4 minutes total; set aside.4 min
2. Add the bell peppers, cut into 1-inch pieces, to the same pan and stir until they begin to soften, about 3 minutes. Add 2/3 cup rice and stir to coat in oil, cooking for 1 minute.1 min
3. Pour in 1.5 cups chicken broth, return the sausage to the pan, and bring to a simmer. Cover and cook until the rice is tender and the broth is absorbed, about 12 minutes.12 min
4. Taste and season with salt and pepper. Divide between two bowls and serve warm.

Note Swap the rice for pasta if you prefer, stirring in the sausage once the pasta is cooked. Leftovers keep covered in the fridge for two days and reheat gently on the stove with a splash of water. Serve with hot sauce or a sharp mustard on the side.