A weeknight one-pan meal built around seasoned chorizo chicken sausage. The sausage seasons everything as it cooks, so you get a complete dinner in the time it takes to cook rice. Cilantro in the sausage carries through to fresh lime finish.

Serves 2. 25 minutes, 8 at the stove.

About 740 calories a serving, 32 g protein, 125 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 2 chorizo chicken sausage links into half-inch thick rounds. Heat 1 tablespoon oil in a large skillet over medium-high heat, and cook the sausage rounds until browned on both sides, about 5 minutes total; transfer to a plate.5 min
2. Add 1/4 medium onion and 2 minced garlic cloves to the pan and cook until softened, about 1 minute, then add 1 cup rice and stir to coat. Cook the rice for 2 minutes while stirring.2 min
3. Pour 2 cups water into the pan and stir once, then return the sausage to the pan along with 1 medium bell pepper chopped into bite-sized pieces. Bring to a boil, then reduce to a simmer, cover, and cook until the rice absorbs the water, about 15 minutes.15 min
4. When the rice is tender and the liquid is absorbed, squeeze juice from 1 lime over the pot, fluff with a fork, season with salt and pepper, and serve.

Note Swap the bell pepper for diced tomato or a handful of frozen peas. Leftovers keep covered in the refrigerator for three days and reheat gently with a splash of water. Serve with a simple green salad or warm tortillas to soak up the pan.