Kielbasa With Hot Rice

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READY IN: 50mins

INGREDIENTS

  • 1⁄4 cupsour cream
  • 2teaspoonslime juice
  • 2cupslong-grain white rice
  • 1 3⁄4 lbskielbasa, cut into 3-inch pieces
  • 1⁄4 cupolive oil
  • 2bell peppers, stemmed, seeded, and cut into 3/4-inch pieces(1 green and 1 red)
  • 1teaspoonsalt
  • 1⁄2 teaspoonpepper
  • 1⁄2 cupsalsa, 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 g 57 %

    Total Fat 71.2 g 109 %

    Saturated Fat 22 g 110 %

    Cholesterol 138.3 mg 46 %

    Sodium 2649.2 mg 110 %

    Total Carbohydrate86.7 g 28 %

    Dietary Fiber 3.2 g 12 %

    Sugars 7.2 g 28 %

    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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