Southwest Chicken Sausage and Rice Skillet

Southwest Chicken Sausage and Rice Skillet

with Salsa Fresca and Lime Crema

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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?


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 unit


9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Southwest Spice Blend

½ cup

Jasmine Rice

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream


½ cup

Pepper Jack Cheese


1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Vegetable Oil

1 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate65 g
Sugar9 g
Dietary Fiber3 g
Protein36 g
Cholesterol215 mg
Sodium1800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat broiler to high. Wash and dry all produce. In a small pot, combine rice, ¾ cup 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 onion. Halve, core, and deseed pepper, then dice. Dice tomato. Zest lime until you have 1 tsp; quarter lime.


Meanwhile, in a small bowl, combine sour cream, juice from 1 lime wedge, 1 TBSP water, and a pinch of salt. In another small bowl, combine tomato, ½ tsp lime zest, a drizzle of olive oil, a pinch of salt, and the juice from 1 lime wedge.


Heat 1 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 onion, pepper, and Southwest Spice. Cook, stirring, until lightly browned and sausage is cooked through, about 5 minutes more.


Add rice, stock concentrate, 1 TBSP butter, and ¼ 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.