A straightforward sausage and rice bowl built on the shelf's smoked turkey sausage. The sausage carries enough salt and smoke that the dish needs little seasoning beyond what you already have. Peppers soften while everything cooks together in one pan.

Serves 2. 30 minutes, 10 at the stove.

About 1160 calories a serving, 60 g protein, 112 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the 12 oz sausage into half-inch coins. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the sausage until browned at the edges, about 4 minutes, stirring once or twice. Transfer to a plate.4 min
2. Dice 1 medium onion and mince 2 cloves garlic into the same pan; cook until softened, about 2 minutes. Core and dice 2 medium bell peppers and add them; stir for 2 minutes more.2 min
3. Pour in 1 cup rice and stir to coat, cooking for 1 minute. Add 2 cups chicken broth and 1/4 teaspoon salt; return the sausage to the pan and stir once.1 min
4. Bring to a simmer, then cover and reduce heat to low. Cook until the rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand 2 minutes, then fluff with a fork and serve.15 min

Note Swap bell peppers for frozen mixed vegetables if needed. Leftovers keep in the fridge for three days and reheat well with a splash of water. Serve with hot sauce and lime wedges on the side.