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Black beans and rice with sausage in a large skillet garnished with fresh cilantro

Black Beans and Rice with Sausage

A hearty one-pot meal featuring smoky sausage, creamy black beans, and fluffy rice seasoned with cumin and paprika. Ready in 40 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 12 oz smoked sausage sliced into rounds
  • 1 small onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp chili powder
  • 1 cup long-grain white rice uncooked
  • 15 oz black beans drained and rinsed, 1 can
  • 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

Equipment

  • Large skillet or Dutch oven (4-5 quart capacity)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Plate for sausage
  • Fork for fluffing rice

Method
 

  1. Heat olive oil in a large skillet or Dutch oven (4-5 quart capacity) over medium heat. Add sliced sausage and cook for 4-5 minutes, turning occasionally until both sides are golden-brown. Remove sausage to a plate and set aside.
  2. In the same pot with the sausage drippings, add diced onion and bell pepper. Cook for 3-4 minutes, stirring occasionally, until vegetables soften. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in cumin, smoked paprika, oregano, and chili powder. Add uncooked rice and toast for 1-2 minutes, stirring constantly to enhance the nutty flavor.
  4. Add rinsed black beans, chicken broth, and the browned sausage back to the pot. Stir to combine evenly and bring the mixture to a boil over medium-high heat.
  5. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes without lifting the lid. The rice should absorb all the liquid and become tender.
  6. Remove from heat and let rest covered for 5 minutes to allow rice to finish steaming and flavors to meld.
  7. Fluff the rice gently with a fork. Season with salt and black pepper to taste. Garnish with fresh cilantro and serve with lime wedges.

Notes

For brown rice, use 2.5 cups broth and simmer 35-40 minutes. Toast the rice with spices for enhanced flavor. Rinse black beans thoroughly to reduce sodium. Let dish rest covered after cooking for best texture. Use a 4-5 quart pot minimum for proper cooking.