2bell peppers, stemmed, seeded, and cut into 3/4-inch pieces(1 green and 1 red)
1teaspoonsalt
1⁄2teaspoonpepper
1⁄2cupsalsa, hot preferred
2tablespoonstomato paste
2tablespoons chopped fresh cilantro
NUTRITION INFO
Serving Size: 1 (423) g
Servings Per Recipe:4
Calories: 1125.8
Calories from Fat 641 g57 %
Total Fat 71.2 g109 %
Saturated Fat 22 g110 %
Cholesterol 138.3 mg 46 %
Sodium 2649.2 mg 110 %
Total Carbohydrate86.7 g 28 %
Dietary Fiber 3.2 g12 %
Sugars 7.2 g28 %
Protein 32.5 g 65 %
DIRECTIONS
Combine sour cream and lime juice in bowl; set aside. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.
Meanwhile, cut 1/2-inch crosshatch pattern, 1/8 inch deep, on tops and bottoms of sausages. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add sausages and cook until browned on both crosshatched sides, about 4 minutes. Transfer sausages to large plate and tent with foil.
Add bell peppers, 1 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and cook over medium-high heat until browned, 5 to 7 minutes. Stir in salsa and tomato paste until combined, about 30 seconds. Add rice and cook, stirring frequently, until mixture is fully combined, about 3 minutes. Add sausages, cover, remove from heat, and let sit for 5 minutes. Drizzle sour cream mixture over top and sprinkle with cilantro.
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