• Wash and dry produce. • Core, deseed, and dice bell pepper into 1/2-inch pieces. Halve, peel, and dice half the onion (whole onion for 4 servings) into 1/2-inch pieces. Dice tomato into 1/2-inch pieces. • Remove sausage* from casing; discard casing. (No need to remove casing from chicken sausage—there is none!)

• 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. Simply cook through this step as instructed, swapping in chicken sausage for pork sausage.

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

• Add rice, tomato, and tomato paste to pan with veggies. Season with Cajun Spice, 1/2 tsp salt (1 tsp for 4 servings), a pinch of pepper, and up to half the hot sauce to taste. Cook, stirring frequently, 30 seconds. • Add stock concentrates and 11/2 cups water (3 cups for 4) to pan and bring to a boil. Cook, stirring occasionally, until liquid has reduced by half, 3-4 minutes. • Return sausage to pan. Cover pan and reduce heat to low; cook until sausage is cooked through and rice is tender, 15-18 minutes. TIP: Add a splash of water if pan seems dry.

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

• 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.