Chicken Sausage and Pepper Bowl Dinner

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.