Sliced sausage cooks fast over rice on a weeknight. The Monterey Jack and jalapeno are already built in, so this is really just browning, stirring, and sitting. Serve it all in one bowl.

Serves 2. 25 minutes, 10 at the stove.

About 1450 calories a serving, 143 g protein, 133 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high. Dice one small onion and 1 clove garlic, add to the hot pan with one cup rice, and stir for 2 minutes until fragrant.
2. Pour 2 cups chicken broth into the pan and bring to a simmer. Cover and set a timer for 15 minutes.15 min
3. While the rice cooks, slice the 12-ounce package of sausage into half-inch rounds. When the timer sounds, stir the rice and push it to the sides of the pan.
4. Lay the sausage slices across the top of the rice, cover again, and cook for 3 minutes until the sausage is heated through. Taste and add salt and pepper as needed.3 min

Note Swap diced red bell pepper for onion if you have it. Leftovers keep five days covered in the fridge; reheat gently with a splash of broth. Serve as is or with lime wedges and cilantro on the side if you have them.