Black Beans Sausage and Rice Skillet (Printer-Friendly)

Savory one-pan meal with smoky sausage, black beans, and rice in a tomato base.

# What You Need:

→ Meats

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

→ 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

→ Grains & Legumes

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

→ Liquids

08 - 1 2/3 cups low-sodium chicken broth
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Spices & 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

# How to Cook:

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

# Expert Advice:

01 -
  • Everything cooks in one pan, so you spend less time washing dishes and more time actually eating
  • The rice becomes perfectly tender while absorbing all those incredible flavors from the sausage and spices
  • It is one of those meals that somehow tastes even better the next day
02 -
  • Resist the urge to lift the lid while the rice is simmering, that trapped steam is what makes it perfectly tender
  • If the rice is not quite done after 20 minutes, add a splash more broth and cook for another 5 minutes
  • Letting it sit uncovered for those final few minutes creates the perfect texture, not too wet and not too dry
03 -
  • Rinse your rice until the water runs clear, this simple step prevents gummy results every time
  • Use a heavy-bottomed skillet if you have one, it distributes heat more evenly and prevents hot spots
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