Sliced andouille chicken sausage browns quickly and seasons everything around it; here it tops a rice pilaf built on the same pan. This is a fast dinner with built-in flavour from the spiced sausage that needs only rice and aromatics to shine.

Serves 2. 25 minutes, 15 at the stove.

About 860 calories a serving, 41 g protein, 120 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Lay in 8 oz sliced andouille sausage and cook, stirring occasionally, until the edges brown and the sausage releases its oils, about 5 minutes. Transfer to a plate.5 min
2. In the same pan, add 1 diced medium onion and 2 minced garlic cloves, stirring often until soft and starting to colour, about 3 minutes. Pour in 1 cup rice and stir to coat with oil, cooking until the rice turns translucent at the edges, about 2 minutes.2 min
3. Add 1.5 cups chicken broth, scraping up any brown bits from the bottom of the pan. Bring to a simmer, then reduce heat to low. Cover and cook without lifting the lid until the rice is tender and the liquid is absorbed, about 12 minutes.12 min
4. Return the sausage to the pan, stirring gently to combine. Taste and adjust with salt and pepper. Let sit for 2 minutes before plating.

Note Swap the broth for water and add a bay leaf and a pinch of smoked paprika if you prefer. Leftovers keep in an airtight container for three days; reheat gently with a splash of water. Serve with a green salad or roasted vegetables to round the plate.