Nothing makes me happier than a dinner I can cook in one dish. So when I spotted a feature in the September Martha Stewart Living that showed a collection of skillet-based meals, I knew I would have to try one (or maybe all). This one, baked rice with chorizo and clams looks like an easy version of paella, but it also suggested an alternative with Italian sausage and broccoli rabe. As longtime readers of this blog know, I love just about anything with broccoli rabe, so this quickly got added to our weeknight menu. I am happy to report that the recipe was easy, the results were delicious and the clean up was a breeze. To make, you basically follow this recipe but replace the chorizo with Italian sausage, and the water with additional chicken stock. Instead of adding clams after cooking in the oven for ten minutes, add chopped broccoli rabe. I added a bit more wine than the recipe called for (1/2 cup instead of 1/14) because I found it cooked off quickly and I didn’t want it to be dry.

I was so pleased with the way this turned out, I am already brainstorming more things to cook this way — like a homemade version Hamburger Helper, perhaps? I will definitely try the Spanish chorizo one soon though. I love nothing more than a paella with a crusty rice bottom and I’ve always been to intimidated to try myself. This makes it seem easy and manageable. — Angela M.

Related links to check out:
Cold busting pasta with broccoli rabe.
One pan pasta with garlic