Southwest Chicken Sausage & Rice Skillet with Salsa Fresca & Lime Crema

Step 1

• 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.

Step 2

• In a small bowl, combine sour cream, 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 lime zest as you like.

Step 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.

Step 4

• Add cooked rice, stock concentrate, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup water (1⁄3 cup for to pan. Stir to thoroughly combine. TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.

Step 5

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

Step 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.