Montreal steak sausage is already seasoned and smoky, so you just slice it and get dinner on the table in twenty minutes. A pan of rice soaks up the rendered fat while the sausage crisps, and you finish with onion and garlic stirred in at the end.

Serves 2. 25 minutes, 15 at the stove.

About 910 calories a serving, 58 g protein, 103 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a large skillet over high heat. Pour in 1 cup of rice and stir once; season with 1 tsp of the Montreal steak spice and salt. Reduce heat to low, cover, and let it cook.15 min
2. While the rice cooks, slice the 12 oz sausage on the bias into half-inch coins. Mince 2 cloves of garlic and finely chop 1 small onion.
3. Once the rice is nearly tender and water is almost absorbed, remove the lid and push the rice to the sides of the skillet. Pour 2 tbsp of oil into the center and lay the sausage slices in a single layer; let them crisp undisturbed for 2 minutes.2 min
4. Stir the sausage, then cook it another 2 minutes until the edges brown. Scatter the chopped onion and garlic over everything and cook until fragrant, about 1 minute.2 min
5. Fold the rice and sausage together, taste, and season with salt and pepper as needed. Serve at once from the pan or divide into bowls.

Note Swap the sausage for sliced turkey breast if you have it. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with hot sauce, a pickle spear, or a simple salad on the side to cut the richness.