Hearty Black Beans and Rice with Sausage
This easy black beans and rice with sausage recipe is loaded with smoky sausage, beans, and warm spices. A quick one-pot meal that’s satisfying, simple, and great for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: One-Pot / Stovetop
- Cuisine: American / Southern-Inspired
Ingredients
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
½ teaspoon dried oregano
½ 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
¼ cup fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned on both sides. Remove from the pan and set aside.
In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
Stir in the cumin, smoked paprika, oregano, and chili powder. Add the uncooked rice and toast for 1–2 minutes to bring out its nutty flavor.
Add the black beans, chicken broth, and browned sausage back into the pot. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let the dish rest for 5 minutes. Fluff the rice with a fork.
Garnish with chopped fresh cilantro and serve with lime wedges for a fresh burst of flavor.
Notes
You can substitute brown rice, but increase cooking time by about 15 minutes and add extra broth if needed.
For extra heat, add ½ teaspoon cayenne pepper or diced jalapeño.
Andouille sausage works great for a spicier Cajun-style flavor.
This dish stores well and makes excellent leftovers for meal prep.
