One sausage, split between two, with coconut rice that mirrors the lime and smoke. The sausage already carries heat and flavour, so you're mostly letting it shine alongside mild rice and quick-pickled onion to cut through the richness.

Serves 2. 25 minutes, 15 at the stove.

About 1400 calories a serving, 27 g protein, 144 g carbohydrate, 85 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water and 1 teaspoon salt to a boil in a medium pot, stir in 1 cup rice, pour in the coconut milk, and return to a simmer. Cover and set the timer for 18 minutes.18 min
2. While the rice cooks, slice 1 small onion into thin rings and squeeze the juice of half a lime over them with a pinch of salt; set aside to soften.
3. Slice the sausage on the bias into 1/4-inch pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat, add the sausage, and cook until the edges brown, about 5 minutes, stirring twice.5 min
4. Mince 1 clove garlic and add it to the pan, cooking for 1 minute until fragrant. Squeeze the juice of the remaining half lime into the pan, scrape up any brown bits, and turn off the heat.1 min
5. When the rice is tender and the liquid is absorbed, fluff it gently with a fork. Divide the rice between two bowls, top with the sausage and its pan juices, and pile the pickled onion on top. Finish with a crack of pepper.

Note Swap coconut milk for chicken stock or water if you have neither coconut on hand. Leftovers keep for three days; reheat gently with a splash of water. Serve with hot sauce and lime wedges on the side, or stretch it with a green salad and crusty bread.