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.
Long Green Pepper
Italian Chicken Sausage
Southwest Spice Blend
Chicken Stock Concentrate
Pepper Jack Cheese(ContainsMilk)
Adjust oven rack to top position and preheat broiler to high. Halve, peel, and thinly slice onion. Halve, core, and deseed pepper; dice. Dice tomato. Quarter lime.
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, 1 minute. Add onion, pepper, and Southwest Spice. Cook, stirring, until lightly browned, about 5 minutes more.
Add rice, stock concentrate, and ¾ cup water to pan. Bring to a boil, then cover and reduce heat to a simmer. Cook until rice is tender and sausage is cooked through, about 15 minutes.
In a small bowl, combine sour cream, juice from 1 lime wedge, 1 TBSP water, and a pinch of salt. In a separate small bowl, combine tomatoes, a drizzle of olive oil, a pinch of salt, and the juice from 1 lime wedge.
If pan with sausage and rice mixture is not ovenproof, transfer mixture now to a baking dish. Top with cheese. Broil until cheese is bubbly, 2-3 minutes.
Top baked skillet with crema and salsa. Drizzle with hot sauce, if desired. Serve.