Chicken Sausage and Rice Skillet
with Salsa Fresca and Lime Crema
With the temperature outside nose-diving, we’re in search of a hearty one-pan meal that’ll stand up to the coldest of winter days. Enter this Southwest-inspired skillet supper. The bold flavors will transport your taste buds and warm you from the inside out. There’s tender rice, bites of chicken sausage, and sautéed pepper and onion. It’s all topped with gooey melted cheese, fresh salsa, and a dollop of tangy lime crema. Need we say more?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 unit
Yellow Onion
1 unit
Long Green Pepper
1 unit
Roma Tomato
1 unit
Lime
4 tablespoon
Sour Cream
(Contains Milk)
9 ounce
Italian Chicken Sausage
1 tablespoon
Southwest Spice Blend
1 unit
Chicken Stock Concentrate
½ cup
Pepper Jack Cheese
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Vegetable Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat broiler to high or oven to 500 degrees. Wash and dry all produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Meanwhile, halve, peel, and thinly slice onion. Core, deseed, and dice green pepper. Dice tomato. Zest and quarter lime (quarter both limes for 4).
In a small bowl, combine sour cream, lime juice to taste, and a pinch of salt. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. In a separate small bowl, combine tomato, a drizzle of olive oil, a pinch of salt, and lime juice and zest to taste.
Heat a large drizzle of oil in a large, preferably ovenproof, pan over mediumhigh heat. Add sausage and cook, breaking up meat into pieces, 1-2 minutes. Add onion, green pepper, and Southwest Spice. Cook, stirring, until veggies are lightly browned and sausage is cooked through, 5-7 minutes more.
Add cooked rice, stock concentrate, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup water (⅓ cup for 4) to pan with sausage and veggies. Stir to thoroughly combine. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish at this point.
Top sausage mixture with cheese and broil or bake until cheese is bubbly, 2-3 minutes.
Top broiled sausage mixture with salsa and crema. Drizzle with hot sauce, if desired. Serve with any remaining lime wedges on the side.
