Southwest Chicken Sausage & Rice Skillet
with Salsa Fresca & Smoky Red Pepper Crema
The bold flavors in this skillet supper will transport your taste buds to the Southwest. There’s tender rice, bites of chicken sausage, and sautéed pepper and onion. It’s all topped with gooey melted pepper jack, fresh salsa, and a dollop of smoky red pepper crema—plus a drizzle of hot sauce if you like things spicy. Need we say more?
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
Smoky Red Pepper Crema
(Contains Milk, Soy)
9 ounce
Italian Chicken Sausage Mix
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
Nutrition Values
Utensils
Instructions
Adjust rack to top position and heat broiler to high. 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 to a low simmer. Cook until rice is tender, 15-18 minutes. Meanwhile, zest and quarter lime (for 4, zest 1 lime; quarter both). Dice tomato. Halve, peel, and thinly slice onion. Core, deseed, and dice green pepper.
In a small bowl, combine smoky red pepper crema, a pinch of salt, and lime juice to taste. 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 as much lime juice and zest as you like.
Heat a large drizzle of oil in a large, preferably ovenproof, pan over medium-high 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.
Add cooked rice, stock concentrate, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup water (⅓ cup for 4) to pan. Stir to thoroughly combine. TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.
Top sausage mixture with pepper jack. Broil on top rack until cheese is bubbly, 2-3 minutes. TIP: Watch carefully to avoid burning.
Top broiled sausage and rice skillet with salsa and crema. Drizzle with hot sauce if desired. Divide between plates and serve with any remaining lime wedges on the side.
