Spicy chorizo crisps quickly in a pan while rice steams, then eggs finish the dish in the residual heat and fat. This shelf of sausage turns simple staples into a weeknight dinner that tastes brighter than the time it takes.

Serves 2. 25 minutes, 15 at the stove.

About 970 calories a serving, 47 g protein, 143 g carbohydrate, 22 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil with 1/2 teaspoon salt. Stir in 3/4 cup rice, reduce heat to low, cover, and let steam until the water is absorbed, about 17 minutes.17 min
2. While rice cooks, slice 8 ounces of chorizo into quarter-inch rounds and place them in a dry skillet over medium-high heat. Cook, stirring often, until the edges brown and the fat renders, about 5 minutes; transfer to a plate.5 min
3. Dice 1 small onion and mince 2 garlic cloves. Add 1 tablespoon oil to the same skillet, add the onion, and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds more.4 min
4. Crack 4 eggs into the skillet with the onion and garlic, season with pepper, and stir gently until the eggs are softly set, about 2 minutes. Return the chorizo to the pan and fold in.2 min
5. Divide the rice between two bowls and top with the chorizo and eggs, spooning any fat and pan juices over top.

Note Swap diced bell peppers or a handful of greens for the onion if you have them. Leftovers keep in the refrigerator for two days and reheat well in a skillet. Serve with hot sauce, lime wedges, and warm tortillas on the side.