Sliced cajun sausage with bell peppers and onion over rice, ready in half an hour. The sausage brings enough heat and spice that you just need to build around it with vegetables and something to soak up the pan sauce.

Serves 2. 35 minutes, 18 at the stove.

About 870 calories a serving, 47 g protein, 133 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set water to boil in a saucepan, then add 1 cup rice with a pinch of salt. Cover and set the heat to low once it comes to a boil. Let it cook undisturbed for 18 minutes while you work.18 min
2. While the rice cooks, slice the 12 oz sausage into rounds a quarter inch thick. Dice 1 red bell pepper and 1 yellow bell pepper into half-inch pieces. Mince 1 medium onion and 2 cloves garlic.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage slices and cook, stirring once halfway through, until they brown lightly at the edges, about 4 minutes. Transfer them to a plate.4 min
4. Add the onion to the same skillet and cook, stirring often, until it turns translucent, about 2 minutes. Add the garlic, then the peppers, and cook 3 more minutes, stirring now and then, until the peppers soften.3 min
5. Return the sausage to the skillet along with any juices on the plate. Stir to combine, taste for salt and pepper, and warm through for 1 minute. The pan sauce will be thin but flavorful.1 min

Note Swap the peppers for celery and green onion if that is what you have. Leftovers keep two days in the fridge and reheat gently in a skillet with a splash of water. Serve over the rice with hot sauce on the side.