Black Beans Sausage Rice (Printable)

Smoky sausage and black beans cooked with rice in a rich tomato broth, perfect for satisfying one-pan meals.

# What you'll need:

→ Meats

01 - 10 oz smoked sausage (andouille or kielbasa), sliced

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Grains and Legumes

06 - 1 cup long-grain white rice, rinsed
07 - 1 can (15 oz) black beans, drained and rinsed

→ Liquids

08 - 1⅔ cups low-sodium chicken broth
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Spices and Seasonings

10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ teaspoon dried oregano
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper

→ Garnishes

15 - 2 tablespoons fresh cilantro, chopped
16 - Lime wedges for serving

# Method:

01 - Heat a large skillet over medium heat. Add the sliced sausage and cook until browned, approximately 4-5 minutes. Remove with a slotted spoon and set aside.
02 - In the same skillet, add the chopped onion and red bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and jalapeño; cook for 1 minute more.
03 - Stir in the rinsed rice, smoked paprika, cumin, oregano, salt, and black pepper. Cook, stirring constantly, for 1 minute to toast the rice and bloom the spices.
04 - Add the black beans, diced tomatoes with their juices, and chicken broth. Stir well to combine all ingredients evenly.
05 - Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
06 - Return the browned sausage to the skillet and stir to combine. Cook uncovered for 2-3 minutes to heat through and allow excess liquid to evaporate.
07 - Remove from heat. Sprinkle with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • It's genuinely ready in under an hour and comes together in one skillet, which means minimal cleanup and maximum peace of mind.
  • The smoky sausage does most of the flavor work, so you're not fussing with a dozen spice jars or complicated techniques.
02 -
  • Don't skip rinsing the rice because it changes everything about the final texture, giving you separate grains instead of a gluey mass.
  • The tomato juices are doing serious flavor work, so draining the can would be like throwing away half your sauce.
03 -
  • Brown the sausage first to render out some of its fat, which becomes your cooking medium for the aromatics and adds incredible depth.
  • Resist the urge to stir once you've covered it, because the rice needs undisturbed time to absorb the liquid properly.
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