Description
This Black Beans and Rice with Sausage recipe is a hearty one-pot dinner made with smoked sausage, seasoned rice, black beans, peppers, cilantro, and lime. It cooks in about 35 minutes and works well for weeknights, meal prep, and family dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 12 ounces smoked sausage, sliced into rounds
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 cup long-grain white rice, uncooked
- 1 can black beans, 15 ounces, drained and rinsed
- 2 cups low-sodium chicken broth
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the sliced smoked sausage and cook until browned on both sides, about 3 to 4 minutes per side.
- Transfer the sausage to a plate and set it aside.
- Add the diced onion, bell pepper, and garlic to the same pot.
- Cook for 3 to 4 minutes, stirring often, until the vegetables soften and smell fragrant.
- Stir in the cumin, smoked paprika, oregano, chili powder, and uncooked rice.
- Toast the rice with the spices for 1 to 2 minutes, stirring constantly.
- Add the drained black beans, chicken broth, and browned sausage back to the pot.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer for 18 to 20 minutes, or until the rice is tender and the liquid has absorbed.
- Remove the pot from the heat and let it rest, covered, for 5 minutes.
- Fluff the rice with a fork, then garnish with chopped cilantro and serve with lime wedges.
Notes
- Use certified gluten-free sausage and broth if serving this as a gluten-free dinner.
- For extra heat, add diced jalapeño with the bell pepper or stir in a pinch of cayenne.
- If the rice is still firm after simmering, add 2 tablespoons broth, cover, and cook for a few more minutes.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American, Southern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 2
- Sodium: 760
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 7
- Protein: 18
- Cholesterol: 45