One-Pan Cheesy Chicken Sausage and Rice with Salsa Fresca and Lime Crema

When the temperature drops, there’s nothing like a hearty, one-pan meal to warm you from the inside out. This Southwest-inspired skillet supper delivers bold flavors with every bite: tender jasmine rice, savory chicken sausage and sautéed peppers and onions, all topped with gooey melted Pepper Jack cheese. A fresh tomato salsa and a drizzle of tangy lime crema take it over the top.

Best of all, this dish comes together in a single pan (or ovenproof skillet) in about 30 minutes. It’s the perfect weeknight dinner that feels like a fiesta, without the fuss.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and heat the broiler to high (or preheat the oven to 500°F). Wash and dry all produce. In a small pot, combine the 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 the rice is tender, 15-18 minutes.
2. Meanwhile, halve, peel and thinly slice the onion. Core, deseed and dice the green pepper. Dice the tomato. Zest and quarter the lime (quarter both limes for 4 servings).
3. In a small bowl, combine the sour cream, a squeeze of lime juice (to taste) and a pinch of salt. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. In a separate small bowl, combine the diced tomato, a drizzle of olive oil, a pinch of salt and lime juice and zest to taste. Set both aside.
4. Heat a large drizzle of vegetable oil in a large, preferably ovenproof, pan over medium-high heat. Add the chicken sausage and cook, breaking it up into pieces, for 1-2 minutes. Add the sliced onion, diced green pepper and Southwest Spice Blend. Cook, stirring, until the vegetables are lightly browned and the sausage is cooked through, 5-7 minutes.
5. Add the cooked rice, chicken stock concentrate, 1 tablespoon butter (2 tablespoons for 4 servings) and ¼ cup water (⅓ cup for 4 servings) to the pan. Stir to thoroughly combine. Tip: If your pan isn’t ovenproof, transfer the mixture to a baking dish at this point.
6. Top the sausage-rice mixture with the Pepper Jack cheese. Broil (or bake) until the cheese is bubbly and melted, 2-3 minutes.
7. Remove from the oven and top with the prepared salsa and lime crema. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times and liquid amounts may vary. Jasmine rice works best for this recipe, but long-grain white rice or basmati can be substituted.

Can I make this dish dairy-free?

You can substitute the sour cream with a dairy-free alternative and use a dairy-free cheese or omit the cheese entirely. The flavor will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.