Fast & Easy

Cheesy Poblano Pork Sausage Skillet

with Vegetables, White Rice & Tomatillo Mayo

35 MIN

4 Servings

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From the Test Kitchen

This hearty skillet features smoky poblano pork sausage, fresh bell peppers, juicy tomatoes, and a creamy tomatillo mayo. You'll finish the skillet by melting a layer of cheddar and monterey jack cheese on top, then garnish with cotija and scallions for a salty, peppery finish.
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Nutrition

PER SERVING
Calories

920 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Smoky-Flavored Poblano Pork Sausage
1 cup Long Grain White Rice
2 Bell Peppers
1 15.5-Oz Can Pinto Beans
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
½ lb Grape Tomatoes
⅓ cup Tomatillo-Poblano Sauce
2 Scallions
2 Tbsps Grated Cotija Cheese
3 Tbsps Golden Raisins
1 Tbsp Light Brown Sugar
2 Tbsps Mayonnaise

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve the tomatoes; place in a bowl and season with salt and pepper. Drain and rinse the beans.

3 Start the skillet

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and diced peppers. Cook, stirring occasionally, 5 to 6 minutes, or until softened and the sausage is cooked through. Add the sugar, raisins, seasoned tomatoes, and drained beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and heated through.

4 Melt the cheese

Evenly top the skillet with the cheddar and monterey jack. Loosely cover with foil and cook 1 to 2 minutes, or until melted. Turn off the heat. Let stand at least 2 minutes before serving.

5 Make the tomatillo mayo & serve your dish

In a bowl, combine the mayonnaise and tomatillo sauce. Serve the finished skillet with the cooked rice and tomatillo mayo. Garnish with the cotija and sliced green tops of the scallions. Enjoy!