Cheesy Chicken Sausage and Rice Skillet with Salsa Fresca and Lime Crema

When the temperature drops, there’s nothing better than a hearty, one-pan meal that warms 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 salsa fresca and a tangy lime crema add brightness and creaminess, making this dish a complete crowd-pleaser. Ready in under 30 minutes, it’s the perfect weeknight dinner that feels like a fiesta.

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Ingredients

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

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon 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 preheat the broiler to high. Wash and dry all produce. In a small pot, combine the jasmine rice, ¾ cup water and a pinch of salt. Bring to a boil over medium-high heat, then cover, reduce heat to low and cook until tender, about 15 minutes.
2. While the rice cooks, halve, peel and thinly slice the onion. Halve the green pepper, remove the core and seeds, then dice. Dice the Roma tomato. Zest the lime until you have 1 teaspoon, then quarter the lime.
3. In a small bowl, combine the sour cream, juice from 1 lime wedge, 1 tablespoon water and a pinch of salt. In another small bowl, combine the diced tomato, ½ teaspoon lime zest, a drizzle of olive oil, a pinch of salt and the juice from 1 lime wedge. Set both aside.
4. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken sausage and cook, breaking it up into pieces, for about 1 minute. Add the sliced onion, diced pepper and Southwest spice blend. Cook, stirring, until the sausage is cooked through and the vegetables are lightly browned, about 5 minutes.
5. Add the cooked rice, chicken stock concentrate, 1 tablespoon butter and ¼ cup water to the skillet. Stir everything together until well combined. If your skillet is not ovenproof, transfer the mixture to a baking dish at this point.
6. Sprinkle the pepper jack cheese evenly over the top. Broil until the cheese is bubbly and lightly browned, 2 to 3 minutes.
7. Remove from the oven and top with the prepared crema and salsa. Drizzle with hot sauce if desired. Serve with the remaining lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any fully cooked chicken sausage or even pork sausage will work. Just adjust cooking time as needed.

Can I make this dish ahead of time?

You can prepare the rice, salsa and crema in advance. Assemble and broil just before serving for best results.

What can I substitute for pepper jack cheese?

Monterey Jack, cheddar or a Mexican blend cheese are great alternatives.