This shelf holds a fully flavoured sausage that's already tropical and bright, so rice and a quick vegetable will let it shine without extra work. The ginger and habanero give backbone, the pineapple keeps it sweet.

Serves 2. 25 minutes, 15 at the stove.

About 800 calories a serving, 40 g protein, 127 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 2 cups water and a pinch of salt; bring to a boil, then reduce heat and cover.18 min
2. While rice cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Slice the sausage on a bias into half-inch rounds and add them to the pan; sear for two to three minutes until the edges brown, then turn and cook another minute on the other side.5 min
3. Chop one small onion and mince two cloves garlic, then push the sausage to the side of the skillet and add the onion and garlic to the oil. Stir and cook until the onion softens, about two minutes, tossing the sausage as you go.2 min
4. Squeeze the juice of half a lime over the sausage and season with salt and pepper to taste. Cook for another minute, then turn off the heat.1 min
5. When the rice is tender, divide between two bowls and top with the sausage, onion, and pan juices. Serve with lime wedges.

Note Swap the rice for noodles or greens if you prefer. Leftovers keep for three days refrigerated; reheat gently with a splash of water. Serve with hot sauce on the side and cold beer.