Chicken Sausage and Pepper Bowl Dinner
Southwest Roll-Up for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, fluffy carrot-and-onion-studded turmeric rice is piled with chicken sausage, a tangle of peppers and onions, spiced black beans, and a drizzle of zesty lime crema. The next day, this bowl-tastic meal is effortlessly rolled up into a tortilla for a hearty, eat-it-anywhere lunch.
The Southwest Roll-Up Lunch nutrition information is as follows: Calories: 760, Fat: 30 g, Saturated Fat: 12 g, Carbohydrate: 78 g, Sugar: 10 g, Fiber: 8 g, Protein: 43 g, Cholesterol: 120 mg, Sodium: 1870 mg. The nutrition facts panel below represents the nutrient values for the Chicken Sausage and Peppers Bowl Dinner
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
1 unit
Red Onion
1 unit
Green Bell Pepper
1 unit
Carrots
1 unit
Lime
¼ ounce
Cilantro
2 unit
Chicken Stock Concentrate
¾ cup
Jasmine Rice
4 ounce
Peas
13.4 ounce
Black Beans
6 tablespoon
Sour Cream
(Contains Milk)
18 ounce
Italian Chicken Sausage
2 tablespoon
Blackening Spice
3 teaspoon
Hot Sauce
2 unit
Flour Tortilla
(Contains Wheat)
1 teaspoon
Turmeric
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Peel and halve carrot lengthwise; cut crosswise into half-moons. Halve, peel, and thinly slice onion; mince a few slices until you have 3 TBSP. Core, deseed, and thinly slice bell pepper. Zest lime until you have 1 tsp; quarter lime. Finely chop cilantro leaves and stems.
Melt 1 TBSP butter in a medium pot over medium-high heat. Add carrot, minced onion, and ½ tsp turmeric (we sent more). Cook until fragrant, 1-2 minutes. Add 1¼ cups water, 1 stock concentrate, and a large pinch of salt. Bring to a boil, then stir in rice. Cover, reduce heat to low, and cook until tender, about 15 minutes. Turn off heat. Stir in peas and half the cilantro. Season with salt and pepper. Keep covered until ready to serve.
Add beans (and any liquid) to a small pot. Bring to a boil, then reduce heat to low and stir in 1 TBSP butter, 2 tsp Blackening Spice, and a pinch of salt and pepper. Using a potato masher or fork, mash about half the beans. Keep covered until ready to serve. In a small bowl, combine 1 packet sour cream, lime zest, and juice from 2 lime wedges. Season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, bell pepper, and a pinch of salt and pepper. Cook, stirring, until softened and slightly charred, 6-8 minutes. Transfer to a large bowl. Heat another large drizzle of oil in same pan over medium-high heat. Add sausage and remaining Blackening Spice. Cook, breaking up meat with a spoon, until cooked through, 5-7 minutes.
Add veggies, remaining stock concentrate, and 1/2 cup water to pan with sausage. Simmer until slightly reduced, 1-2 minutes. Fluff rice with a fork. Set aside a third of the rice, a third of the beans, and half the sausage mixture for lunch. Divide remaining rice, beans, and sausage mixture between plates. Top with lime crema, remaining cilantro, and, if desired, 1 tsp hot sauce. Serve remaining lime wedges on the side for squeezing over.
Divide reserved rice, beans and sausage mixture between reusable containers. Pack tortillas, remaining sour cream, and remaining hot sauce on the side. When ready to eat, microwave rice, beans, and sausage mixture on high until warm. Wrap in tortillas and serve with sour cream and hot sauce on the side.
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