Southwest Chicken Sausage & Rice Skillet
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Southwest Chicken Sausage & Rice Skillet

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?

Allergens:
Milk
Soy

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate65 g
Sugar10 g
Dietary Fiber3 g
Protein36 g
Cholesterol175 mg
Sodium1630 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.

Utensils

Zester
Small pot
Small Bowl
Large Pan

Instructions

Cook Rice and Prep
1

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.

Make Crema and Salsa
2

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.

Cook Sausage and Veggies
3

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 Rice
4

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.

Broil Dish
5

Top sausage mixture with pepper jack. Broil on top rack until cheese is bubbly, 2-3 minutes. TIP: Watch carefully to avoid burning.

Serve
6

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.