Description
A hearty, smoky, and satisfying one-pot meal made with black beans, rice, and chicken sausage. Perfect for busy weeknights or comforting family dinners.
Ingredients
1 tablespoon olive oil
12 ounces smoked chicken sausage or turkey sausage, sliced
1 small yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
1 cup long-grain white rice, rinsed
1 ¾ cups low-sodium chicken broth
2 (15-ounce) cans black beans, drained and rinsed
½ teaspoon salt
¼ teaspoon black pepper
Juice of ½ lime
¼ cup chopped fresh cilantro
Instructions
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Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook 4–5 minutes until browned. Remove and set aside.
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In the same pan, sauté onion and bell pepper for 4–5 minutes. Add garlic and cook 30 seconds.
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Stir in cumin, smoked paprika, oregano, and cayenne. Cook 30 seconds.
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Add rinsed rice and stir for 1 minute.
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Pour in chicken broth, bring to a simmer, cover, and cook 15 minutes on low heat.
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Stir in black beans, cooked sausage, salt, and pepper. Cover and cook 5–7 more minutes until rice is tender.
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Remove from heat, stir in lime juice and cilantro, and serve warm.
Notes
Rinse rice before cooking for best texture.
Adjust spice level by increasing or decreasing cayenne.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Add a splash of broth when reheating to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes