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 (15 ounces) black beans, drained and rinsed
- 2 cups chicken broth, low sodium preferred
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook until browned. Remove and set aside.
- Add diced onion, garlic, and bell pepper to the same pot and cook 3–4 minutes until softened.
- Stir in cumin, smoked paprika, oregano, and chili powder. Add rice and toast 1–2 minutes.
- Add black beans, chicken broth, and the cooked sausage back into the pot. Bring to a boil, reduce heat, cover, and simmer 18–20 minutes until rice is cooked.
- Remove from heat and let rest 5 minutes. Fluff with a fork and garnish with chopped cilantro and a squeeze of lime juice.
Notes
This one-pot meal is perfect for meal prep or feeding a hungry family. Feel free to add extra vegetables like corn or diced tomatoes for more color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American, Southern