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A Hello Fresh Recipe, found here: https://www.hellofresh.com/recipes/.....915d2e06781752

Thoughts: Oh man I think this is my favorite Hello Fresh recipe so far, definitely a good comfort food. I want to make this again. Something about the flavoring and texture makes it seem like there's refried beans in it, but there aren't any. Next time I try this, I want to add lime, I think that would really bring it all together. This could be tasty to dip tortilla chips in too.

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Recipe is as follows:

9 ounce Italian Pork Sausage

½ cup Jasmine Rice

1 unit Yellow Onion

¼ cup Monterey Jack Cheese

1 unit Green Bell Pepper

1.5 ounce Tomato Paste

2 unit Chicken Stock Concentrate

1 tablespoon Cajun Spice Blend

4 tablespoon Sour Cream

1 unit Roma Tomato

¼ ounce Parsley

2 teaspoon Cooking Oil

Salt

Pepper

Instructions

Prep

1 • Wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice half the onion (whole onion for 4 servings) into ½-inch pieces. Dice tomato into ½-inch pieces. • Remove sausage* from casing; discard casing.

Cook Sausage

2 • Heat a drizzle of oil in a medium, preferably nonstick, pan over medium- high heat (use a large pan for 4 servings). Add sausage and cook, breaking up meat into pieces, until browned, 3-4 minutes (it’ll finish cooking later). • Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.

Cook Veggies

3 • Heat another drizzle of oil in same pan over medium-high heat. Add bell pepper and diced onion; cook, stirring occasionally, until veggies are lightly browned, 2-3 minutes. Season with salt and pepper.

Cook Rice Skillet

4 • Add rice, diced tomato, tomato paste, Cajun Spice, ½ tsp salt (1 tsp for 4 servings), and a pinch of pepper to pan with veggies. Cook, stirring frequently, 30 seconds. • Add stock concentrates and 1½ cups water (3 cups for 4) to pan and bring to a boil. Cook, stirring occasionally, until liquid is reduced by half, 3-4 minutes. • Return sausage to pan. Cover pan and reduce heat to low; cook until rice is tender, 15-18 minutes. TIP: Add a splash of water if pan seems dry.

Make Parsley Crema

5 • While rice cooks, pick parsley leaves from stems; finely chop leaves. • In a small bowl, combine sour cream with half the chopped parsley. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & Serve

6 • Stir remaining chopped parsley into rice skillet. Season with salt and pepper to taste. Top with Monterey Jack and parsley crema. • Divide between plates and serve.