Black Beans and Rice with Sausage
A delicious and hearty one-pan meal featuring black beans, sausage, and rice, seasoned with rich spices.
Equipment
- Large skillet or Dutch oven Used for cooking the entire dish in one pan.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 12 ounces smoked sausage, sliced into rounds
- 1 small onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon chili powder
- 1 cup long-grain white rice, uncooked
- 15 ounces black beans, drained and rinsed
- 2 cups chicken broth, low sodium preferred
- Salt and black pepper, to taste
- 0.25 cup fresh cilantro, chopped, for garnish
- 1 lime cut into wedges, for serving
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook until browned on both sides, about 5 minutes. Remove and set aside. Tip: Don’t overcrowd the pan to ensure even browning!
- In the same pot, add diced onion, garlic, and bell pepper. Cook for 3–4 minutes until softened and fragrant.
- Stir in cumin, paprika, oregano, and chili powder. Add rice and toast it for 1–2 minutes to enhance its nutty flavor. Tip: Stir frequently to prevent the rice from sticking.
- Add black beans, broth, and the cooked sausage back into the pot. Bring to a boil, reduce heat, cover, and simmer for 18–20 minutes, or until the rice is fully cooked.
- Remove from heat. Let it rest for 5 minutes before fluffing with a fork. Garnish with chopped cilantro and a squeeze of fresh lime juice.
Notes
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes. You can also top with sliced avocado for extra creaminess. No alcoholic drinks allowed, please substitute with a non-alcoholic option.