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Southwest Chicken Sausage & Rice Skillet

Southwest Chicken Sausage & Rice Skillet

with Salsa Fresca & Lime Crema

Hall Of Fame
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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

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

1 unit

Lime

1 unit

Roma Tomato

1 unit

Yellow Onion

1 unit

Long Green Pepper

4 tablespoon

Sour Cream

(ContainsMilk)

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Southwest Spice Blend

1 unit

Chicken Stock Concentrate

½ cup

Mexican Cheese Blend

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Zester
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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. Dice tomato. Halve, peel, and thinly slice onion. Core, deseed, and dice green pepper.

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.

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.

4

• 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.

5

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

6

• 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.