Description
You will love this hearty, one-pot black beans and rice recipe featuring smoky sausage. It is a flavorful, budget-friendly dinner ready fast, perfect for weeknights or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound smoked sausage (like kielbasa or andouille), sliced
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 cups long-grain white rice, uncooked
- 4 cups chicken broth or vegetable broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 bay leaf
- Salt and black pepper to taste
- Fresh cilantro and lime wedges, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving about 1 tablespoon of drippings in the pot.
- Add the chopped onion and bell pepper to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Add the uncooked rice to the pot and toast it for 1 minute, stirring constantly.
- Pour in the broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
- Stir in the rinsed black beans and the bay leaf. Return the cooked sausage to the pot.
- Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
- Remove the pot from the heat and let it stand, covered, for 5 minutes. Remove and discard the bay leaf.
- Fluff the rice and beans gently with a fork. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with fresh cilantro and a squeeze of fresh lime juice.
Notes
- For a vegan option, skip the sausage and use vegetable broth. Add 1 cup of frozen corn or diced sweet potato with the rice for extra texture and flavor.
- This recipe works well for meal prep; store leftovers in airtight containers in the refrigerator for up to 4 days.
- If you prefer a Cuban Style Black Beans and Rice (Arroz con Frijoles Negro), add 1/4 cup of apple cider vinegar or white wine vinegar when you add the broth for a slight tang.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex/American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4
- Sodium: 850
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 12
- Protein: 20
- Cholesterol: 35