Ancho chili and cilantro lime dish

I make this one dish from time to time- primarily in the summer- but after a time I noticed that I felt it was too dry.  So... I developed a sauce that changes the entire complexity of the dish and is a keeper.

1 red onion
3 green bell peppers
1 red bell pepper
3 cloves of chopped garlic
2 packages of turkey Polish Kielbasa
3 tablespoons of coconut oil divided
1 Tablespoon smoked paprika
2 Tablespoons Ancho chili powder seasoning
2 limes- zested and juice squeezed into separate container
1.5 cups of sour cream
1/2 cup whole milk
1 small bunch of cilantro

8-9 cups cooked brown Basmati rice

Dice peppers, onion and garlic- saute with 1 tablespoon of coconut oil until tender. Stir in Ancho spice and smoked paprika.  Set aside.

Half sausage lengthwise and slice.  Add the remaining 2 Tablespoons of coconut oil and cook the sausage until the sugars caramelize well on both sides.  Add pepper and onion mixture.

In a separate container mix sour cream and milk until smooth.  Fold in half of the lime zest, lime juice and chopped cilantro.

The other half of the lime zest, juice and cilantro should be folded into the rice before serving.

Serve with the rice on the bottom, sausage/pepper layer then spoon sour cream sauce over that.