Beef Sausage and Poblano Skillet with Cilantro-Lime Rice

A flavorful and robust skillet meal featuring lean beef sausage, a colorful medley of bell and poblano peppers, and diced tomatoes, all seasoned with a blend of smoky spices. Served alongside fluffy cilantro-lime rice for a complete and satisfying meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $3.75/serving

Dietary

• High-Protein
• Nut-Free
• Soy-Free
• Egg-Free
• Dairy-Free

Tags

• one-pot
• sauté
• comfort food
• savory
• spicy
• rich

Ingredients

• 2 tablespoon olive oil
• 1.5 pound beef sausage (lean, casings removed if present)
• 1 yellow onion (large, diced)
• 1 red bell pepper (cored and diced)
• 1 yellow bell pepper (cored and diced)
• 1 poblano pepper (cored, seeded, and diced)
• 3 clove garlic (minced)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon dried oregano
• 1 can diced tomatoes (14.5 ounce, undrained)
• 1.5 cup chicken broth
• 1.5 cup white rice (uncooked)
• 2.5 cup water
• 0.5 cup fresh cilantro (chopped)
• 1 lime (juiced)
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper (ground, divided)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain off any excess fat and set the cooked sausage aside.
2. Add the remaining 1 tablespoon olive oil to the skillet. Add the yellow onion, red bell pepper, yellow bell pepper, and poblano pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 7-9 minutes.
3. Stir in the minced garlic, smoked paprika, ground cumin, chili powder, and dried oregano. Cook for 1 minute more, until fragrant.
4. Return the cooked beef sausage to the skillet. Add the diced tomatoes (undrained) and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Reduce the heat to low, cover, and let it gently simmer for 15 minutes, allowing the flavors to meld. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. While the skillet simmers, prepare the cilantro-lime rice. In a medium saucepan, combine the uncooked white rice, water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.
7. Once the rice is cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the chopped fresh cilantro and lime juice.
8. Serve the zesty beef sausage and poblano skillet over generous portions of the cilantro-lime rice. Taste and adjust seasonings as desired.

Notes

This recipe stores well in airtight containers in the refrigerator for up to 3 days, making it perfect for meal prep. The flavors deepen overnight! If preferred, the poblano pepper can be omitted or replaced with an additional bell pepper for less spice.

Nutrition (per serving)

• Calories: 545
• Protein: 24.8 g
• Carbohydrates: 48.2 g
• Fat: 27.5 g
• Fiber: 4.1 g
• Sodium: 750 mg
• Saturated Fat: 8.5 g
• Sugar: 5.2 g
• Cholesterol: 65 mg