Southwest 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
2 unit
Yellow Onion
2 unit
Long Green Pepper
2 unit
Roma Tomato
2 unit
Lime
18 ounce
Italian Chicken Sausage
2 tablespoon
Southwest Spice Blend
1 cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
8 tablespoon
Sour Cream
(Contains Milk)
1 cup
Pepper Jack Cheese
(Contains Milk)
2 teaspoon
Hot Sauce
Not included in your delivery
2 tablespoon
Vegetable Oil
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat broiler to high. Wash and dry all produce. In a medium pot, combine rice, 1½ cups water, and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, cover and reduce heat to low. Cook until tender, about 15 minutes. Meanwhile, halve, peel, and thinly slice onions. Halve, core, and deseed peppers, then dice. Dice tomatoes. Zest limes until you have 1 tsp; quarter limes.
Meanwhile, in a small bowl, combine sour cream, juice from 2 lime wedges, a pinch of salt, and enough water to give mixture a drizzling consistency (start with 1 TBSP water). In another small bowl, combine tomatoes, 1 tsp lime zest, a drizzle of olive oil, a pinch of salt, and the juice from 2 lime wedges.
Heat 2 TBSP oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add sausage and cook, breaking up meat into pieces, about 1 minute. Add onions, peppers, and Southwest Spice. Cook, stirring, until lightly browned and sausage is cooked through, 5-7 minutes more.
Add rice, stock concentrates, 2 TBSP butter, and ⅓ cup water to pan with sausage and veggies. Stir to thoroughly combine.
(TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.) Top sausage mixture with cheese and broil until cheese is bubbly, 2-3 minutes.
Top sausage mixture with crema and salsa. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side for squeezing over.
