Black Beans Sausage and Rice (Printable Version)

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

# 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 - 1 2/3 cups low-sodium chicken broth
09 - 1 can (14 oz) diced tomatoes with juices

→ Spices and Seasonings

10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Garnishes

15 - 2 tbsp chopped fresh cilantro
16 - Lime wedges for serving

# Steps to Follow:

01 - Heat a large skillet over medium heat. Add sliced sausage and cook until browned, approximately 4–5 minutes. Remove with a slotted spoon and set aside.
02 - In the same skillet, add 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 rinsed rice, smoked paprika, cumin, oregano, salt, and black pepper. Cook while stirring for 1 minute to toast the rice and bloom the spices.
04 - Add black beans, diced tomatoes with juices, and chicken broth. Stir thoroughly to combine all components.
05 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 20 minutes or until rice is tender and most liquid is absorbed.
06 - Return 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 on the side.

# Additional Tips::

01 -
  • It's honest food that tastes like you spent way more time cooking than you actually did.
  • One skillet means one thing to wash, which might be the most underrated benefit of any meal.
  • The sausage adds enough richness that you don't need butter or oil fussed over, just genuine flavor doing the heavy lifting.
02 -
  • Don't skip the sausage browning step—the fond that sticks to the pan is liquid gold, and rushing it means losing half your flavor foundation.
  • If your rice still looks wet after 20 minutes, cover it and give it another 5 instead of adding more heat, which can scorch the bottom and make everything taste bitter.
  • Tasting the broth before you add the rice helps you know whether you need to adjust salt, because the rice will absorb and concentrate everything.
03 -
  • Don't stir the rice constantly once you cover it—resist the urge, it needs to stay undisturbed so the grains can absorb liquid and cook evenly without breaking down.
  • If your skillet doesn't have a lid, foil works, though the fit matters less than the seal keeping steam from escaping.
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