Description
This hearty black beans and rice with sausage recipe combines smoky sausage, aromatic spices, and tender vegetables for a flavorful, comforting Latin American-inspired main dish. Perfectly cooked rice simmers with black beans and savory sausage, creating a satisfying one-pot meal garnished with fresh cilantro and lime for a bright finish.
Ingredients
Units
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 12 ounces smoked sausage, sliced into rounds
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
Spices and Grains
- 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
Others
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups low sodium chicken broth
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- Brown the Sausage: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced smoked sausage and cook for about 5-6 minutes until browned on both sides. Remove the sausage from the skillet and set aside to keep warm.
- Sauté Aromatics: Using the same skillet, add diced onion, minced garlic, and diced bell pepper. Cook over medium heat for 3–4 minutes until the vegetables are softened and fragrant.
- Add Spices and Rice: Stir in ground cumin, smoked paprika, dried oregano, and chili powder into the sautéed vegetables. Then add the uncooked rice and toast it while stirring for 1–2 minutes to enhance its nutty flavor.
- Combine and Simmer: Add the drained black beans, low sodium chicken broth, and browned sausage back into the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and has absorbed the liquid.
- Fluff and Finish: Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork. Garnish with freshly chopped cilantro and serve with lime wedges to squeeze over the dish for a fresh, tangy finish.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Adjust the level of chili powder to your spice preference.
- Make sure to rinse the black beans to reduce sodium and improve flavor.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Use a tight-fitting lid for better simmering results and to ensure the rice cooks evenly.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 35 mg
