New & Notable

Poblano Sausage Burrito Bowls

with Veggies, Avocado & Cilantro Sour Cream

35 MIN

4 Servings

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From the Test Kitchen

These satisfying bowls highlight our smoky poblano pork sausage, which you'll brown in a pan for a rich, caramelized flavor before serving it atop a bed of fluffy rice mixed with peppers and onion. Fresh toppings of lime-dressed tomatoes, creamy avocado, and cooling sour cream-cilantro sauce add balance to every bite.
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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Smoky-Flavored Poblano Pork Sausage
1 cup Long Grain White Rice
2 Poblano Peppers
1 Yellow Onion
1 Avocado
½ lb Grape Tomatoes
1 Lime
¼ cup Cilantro Sauce
½ cup Sour Cream
2 Tbsps Grated Cotija Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Halve the tomatoes; place in a bowl. Add the juice of 1 lime wedge. Season with salt and pepper; stir to coat. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; place in a separate bowl. Top with the juice of 1 lime wedge; season with salt and pepper. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream and cilantro sauce; season with salt and pepper.

2 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.

3 Cook the sausage

Meanwhile, 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. Continue to cook, stirring frequently, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Cover with foil to keep warm.

4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Turn off the heat. Carefully stir in the juice of the remaining lime wedges.

5 Finish the rice & serve your dish

Transfer the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked sausage, dressed tomatoes, seasoned avocado, and cilantro sour cream. Garnish with the cotija. Enjoy!