The rice is done in just 12 minutes when cooked in lots of boiling water.
Before You Begin
Our winning jarred hot salsa is Pace Hot Chunky Salsa. Make sure to use precooked/smoked kielbasa here, and not fresh.
Instructions
Combine sour cream and lime juice in bowl; set aside. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.
Meanwhile, cut 1/2-inch crosshatch pattern, 1/8 inch deep, on tops and bottoms of sausages. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add sausages and cook until browned on both crosshatched sides, about 4 minutes. Transfer sausages to large plate and tent with foil.
Add bell peppers, 1 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and cook over medium-high heat until browned, 5 to 7 minutes. Stir in salsa and tomato paste until combined, about 30 seconds. Add rice and cook, stirring frequently, until mixture is fully combined, about 3 minutes. Add sausages, cover, remove from heat, and let sit for 5 minutes. Drizzle sour cream mixture over top and sprinkle with cilantro. Serve.
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