This is quick weeknight rice built on smoky adobo sausage. The sausage seasons everything as it cooks, so there is little left to do but watch the rice come together. Serve it straight from one pan.

Serves 2. 35 minutes, 8 at the stove.

About 880 calories a serving, 51 g protein, 126 g carbohydrate, 17 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 8 ounces of sausage into 1/4-inch rounds. Heat 1 tablespoon oil in a large heavy pan over medium-high heat and cook the sausage until it browns on both sides, about 4 minutes total. Remove to a plate.
2. In the same pan, add 1/2 medium onion chopped fine and 2 garlic cloves minced. Cook until soft, about 2 minutes. Add 3/4 cup rice and stir until coated, about 1 minute.
3. Pour in 1 1/2 cups broth, add 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir. Return the sausage to the pan. Bring to a simmer, then cover and reduce heat to low.
4. Cook until the rice is tender and the broth is absorbed, about 20 minutes. Remove the lid, fluff with a fork, and taste for salt. Serve from the pan.20 min

Note Swap dried chorizo or any smoked sausage for the adobo. Keeps covered in the fridge for three days. Serve with lime wedges and hot sauce on the side, or stir in a handful of chopped cilantro or parsley if you have it.