Smoked sausage gives this weeknight skillet its backbone. It's fast, one-pan, and built on rice to stretch the meat and fill two plates without fuss.

Serves 2. 35 minutes, 10 at the stove.

About 790 calories a serving, 25 g protein, 108 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage on the bias into 1/4-inch rounds and place them in a large skillet over medium-high heat with 1 tablespoon oil. Cook until the edges brown and release fat, about 3 minutes, then set the sausage aside on a plate.
2. In the same skillet, add 1 tablespoon oil, then add 1 small chopped onion and 1 medium diced bell pepper. Cook, stirring, until the onion softens and the pepper begins to color, about 4 minutes. Mince 2 cloves garlic and stir in for 30 seconds until fragrant.
3. Pour 1 cup rice into the skillet and stir to coat with oil, cooking for 1 minute. Pour in 2 cups chicken broth, add salt and pepper to taste, and bring to a boil.
4. Return the sausage to the skillet, stirring to distribute it evenly. Reduce heat to low, cover, and simmer until the rice absorbs the liquid and turns tender, about 18 minutes. When the rice is done, no liquid remains in the bottom.18 min
5. Fluff the rice with a fork, taste, and adjust salt and pepper if needed. Divide between two bowls and serve.

Note Swap diced carrot for the bell pepper if you have one on hand. Leftovers keep in the fridge for two days; reheat with a splash of water over medium heat until warm. Serve with hot sauce, pickled onions, or a simple green salad on the side.