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

This vibrant one-pan dinner brings the bold, smoky flavors of the Southwest straight to your table. Juicy chicken sausage is browned with peppers and onions, then stirred with fluffy rice and a touch of stock concentrate for depth. A blanket of melted Mexican cheese turns it into an irresistible, gooey skillet.

Finish with a bright salsa fresca made from fresh tomatoes and lime, plus a drizzle of tangy lime crema. A dash of hot sauce adds optional heat. It’s a quick, satisfying meal that’s perfect for busy weeknights.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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 Mexican Cheese BlendView 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

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 rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Meanwhile, zest and quarter the lime. Dice the tomato. Halve, peel and thinly slice the onion. Core, deseed and dice the green pepper.
2. In a small bowl, combine the sour cream, a pinch of salt and lime juice to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. In another small bowl, combine the diced 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 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 onion, green pepper and Southwest Spice Blend. Cook, stirring, until the vegetables are lightly browned and the sausage is cooked through, 5-7 minutes.
4. 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 is not ovenproof, transfer the mixture to a baking dish at this point.
5. Top the sausage mixture with the Mexican cheese blend. Broil on the top rack until the cheese is bubbly, 2-3 minutes. Watch carefully to avoid burning.
6. Top the broiled sausage mixture with the salsa and crema. Drizzle with hot sauce if desired. Divide between plates and serve with any remaining lime wedges on the side.

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 and chop the vegetables in advance. Assemble and broil just before serving for best texture.

What can I substitute for the Mexican cheese blend?

A mix of Monterey Jack and cheddar or any melting cheese like mozzarella, works well.