One-Pan Cheesy Chicken Sausage and Rice with Salsa Fresca &Amp; 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 tender rice, juicy chicken sausage and sautéed peppers and onions, all topped with gooey melted cheese, fresh salsa and a tangy lime crema.

It’s a simple, convenient and delicious dinner that comes together quickly. With just a handful of ingredients and one pan, you’ll have a satisfying meal that the whole family will love.

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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 SausageView 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 rack to top position and preheat broiler to high or oven to 500°F. 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 heat to low. Cook until tender, 15-18 minutes. Meanwhile, halve, peel and thinly slice onion. Core, deseed and dice green pepper. Dice tomato. Zest and quarter lime.
2. In a small bowl, combine sour cream, lime juice to taste and a pinch of salt. 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 lime juice and zest to taste.
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 more.
4. Add cooked rice, stock concentrate, 1 TBSP butter (2 TBSP for 4 servings) and ¼ cup water (⅓ cup for 4) to pan with sausage and veggies. Stir to thoroughly combine. Tip: If pan isn’t ovenproof, transfer mixture to a baking dish at this point.
5. Top sausage mixture with cheese and broil or bake until cheese is bubbly, 2-3 minutes.
6. Top broiled sausage mixture with salsa and 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 sausage?

Yes, any fully cooked chicken sausage or even pork sausage will work. 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 results.

What can I substitute for Pepper Jack cheese?

Monterey Jack, mozzarella or a mild cheddar are good substitutes.