Southwest Chicken Sausage & Rice Skillet

Name: Southwest Chicken Sausage & Rice Skillet with Salsa Fresca & Lime Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: ½ cup Jasmine Rice; 1 unit Lime; 1 unit Roma Tomato; 1 unit Yellow Onion; 1 unit Long Green Pepper; 4 tablespoon Sour Cream; 9 ounce Italian Chicken Sausage Mix; 1 tablespoon Southwest Spice Blend; 1 unit Chicken Stock Concentrate; ½ cup Mexican Cheese Blend; 1 teaspoon Hot Sauce; 2 teaspoon Vegetable Oil; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt

with Salsa Fresca & Lime Crema

Recipe Development TeamPublished on August 24, 2020

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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 cheese, fresh salsa, and a dollop of lime crema—plus a drizzle of hot sauce if you like things spicy. Need we say more?

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

1 unit

Lime

1 unit

Roma Tomato

1 unit

Yellow Onion

1 unit

Long Green Pepper

4 tablespoon

Sour Cream

(Contains: Milk)

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

½ cup

Mexican Cheese Blend

(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

/ per serving

Energy (kJ)3264 kJ

Calories780 kcal

Fat41 g

Saturated Fat18 g

Carbohydrate65 g

Sugar10 g

Dietary Fiber3 g

Protein37 g

Cholesterol175 mg

Sodium1580 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

• 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. Dice tomato. Halve, peel, and thinly slice onion. Core, deseed, and dice green pepper.

• In a small bowl, combine sour cream, 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 (1⁄3 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 Mexican cheese. • Broil on top rack until cheese is bubbly, 2-3 minutes. TIP: Watch carefully to avoid burning.

• Top broiled sausage mixture with salsa and crema. Drizzle with hot sauce if desired. Divide between plates and serve with any remaining lime wedges on the side.