A bright, spiced one-pan dinner that lets the sausage do the work. Sliced andouille browns quickly and seasons everything around it, making this a weeknight winner when time is short.

Serves 2. 30 minutes, 25 at the stove.

About 1000 calories a serving, 51 g protein, 158 g carbohydrate, 17 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the 12 ounces of andouille sausage into 1/4-inch rounds. Heat 1 tablespoon of oil in a wide skillet over medium-high heat and cook the sausage for 4 to 5 minutes, stirring often, until the edges brown. Transfer to a plate.5 min
2. Dice 1 medium onion and 2 bell peppers into bite-sized pieces. Pour off all but 1 teaspoon of fat from the pan, then add the onion and cook for 2 minutes, stirring, until it softens slightly. Mince 2 garlic cloves and add them along with the peppers, cooking for another 2 minutes.4 min
3. Add 3/4 cup of rice to the pan and stir constantly for 1 minute to coat each grain. Pour in 1 1/2 cups of chicken broth, add 1/2 teaspoon salt and 1/4 teaspoon pepper, and bring to a simmer. Return the sausage to the pan and stir once.
4. Cover the pan and reduce heat to medium-low. Simmer for 12 to 15 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 2 minutes, then fluff with a fork and taste for salt.14 min

Note Swap the peppers for celery and carrot if you prefer. Leftovers keep, covered, for three days and reheat gently with a splash of broth. Serve with hot sauce on the side and a simple green salad or quick pickled vegetables to cut the richness.