Black Beans Sausage and Rice (Print Version)

Hearty one-pan skillet with smoky sausage, black beans, and rice in a savory tomato base

# Components:

→ Meats

01 - 10 oz smoked sausage such as 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 black beans, drained and rinsed

→ Liquids

08 - 1⅔ cups low-sodium chicken broth
09 - 1 can 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 chopped fresh cilantro
16 - Lime wedges for serving

# Directions:

01 - Heat a large skillet over medium heat. Add the sliced sausage and cook until browned, approximately 4 to 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 to 4 minutes until softened. Add garlic and jalapeño; cook for 1 minute more.
03 - Stir in the rice, smoked paprika, cumin, oregano, salt, and pepper. Cook, stirring constantly, for 1 minute to toast the rice and bloom the spices.
04 - Add the black beans, diced tomatoes with juices, and chicken broth. Stir well to combine thoroughly.
05 - Bring to a simmer, then reduce the 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 to 3 minutes to heat through and allow excess liquid to evaporate.
07 - Remove from the heat. Sprinkle with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor since each ingredient builds on the last.
  • The smoked sausage does the heavy lifting while rice and beans turn into something greater than their parts, all held together by that tomato and spice base.
02 -
  • If your rice is still hard after twenty minutes, add another quarter cup of broth and cover again rather than cranking the heat—rushing this step makes everything gritty instead of tender.
  • Rinsing the rice and the canned beans isn't optional; it genuinely changes whether you end up with creamy satisfaction or a starchy, metallic mess.
03 -
  • Don't skip rinsing the rice—it's a fifteen-second step that prevents everything from turning into porridge by morning.
  • If your skillet doesn't have a lid, even a baking sheet or large plate works to trap steam, and the rice will cook just the same.
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