Black Beans Sausage and Rice

The first time I threw this skillet together, my kitchen smelled like a Tex-Mex cantora on a Friday night. I had random ingredients staring back from the fridge and decided to improvise instead of ordering takeout again. Now its the kind of meal I make when friends text last-minute about coming over for dinner. Something about the way the smoked sausage renders into the rice makes everyone ask for seconds before they have even finished their first serving.

Last winter my cousin dropped by unexpectedly during a snowstorm. I tossed this together while we caught up about work and life. She ended up scraping the skillet clean before she even put on her coat to leave.

Ingredients

• 300 g (10 oz) smoked sausage: Andouille or kielbasa adds that deep smoky flavor that makes the whole dish sing, but any smoked sausage works beautifully
• 1 medium onion: Finely chopped so it melts into the rice rather than staying in distinct chunks
• 1 red bell pepper: Adds sweetness that balances the smoky meat and spices
• 2 garlic cloves: Freshly minced releases more aroma than pre-minced jar versions
• 1 jalapeño: Seed it for mild heat or leave some seeds if you want to feel the warmth
• 200 g (1 cup) long-grain white rice: Rinse until water runs clear to prevent gummy texture in the final dish
• 400 g (1 can) black beans: Rinse thoroughly to remove the starchy canning liquid
• 400 ml (1 2/3 cups) low-sodium chicken broth: Lets you control the salt level since sausage is already seasoned
• 400 g (1 can) diced tomatoes with juices: The liquid helps cook the rice while adding body to the sauce
• 1 tsp smoked paprika: Reinforces the smoky notes from the sausage
• 1/2 tsp ground cumin: Adds that earthy Tex-Mex backbone flavor
• 1/2 tsp dried oregano: Mexican oregano has a citrusier note if you can find it
• 1/2 tsp salt: Adjust based on how salty your sausage is
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 2 tbsp chopped fresh cilantro: Adds brightness and color to contrast the rich skillet
• Lime wedges: A squeeze cuts through the richness and wakes up all the flavors

Instructions

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Brown the sausage:

Heat a large skillet over medium heat and add sliced sausage. Cook until browned and some fat has rendered, about 4 to 5 minutes. Remove with a slotted spoon and set aside on paper towels.

Sauté the vegetables:

In the same skillet with the rendered sausage fat, add onion and red bell pepper. Sauté for 3 to 4 minutes until softened. Add garlic and jalapeño and cook for 1 minute more until fragrant.

Toast the rice and spices:

Stir in the rinsed rice, smoked paprika, cumin, oregano, salt, and pepper. Cook for 1 minute while stirring constantly to toast the rice and bloom the spices.

Add liquids and beans:

Pour in the black beans, diced tomatoes with juices, and chicken broth. Stir well to combine and make sure the rice is evenly distributed.

Simmer covered:

Bring to a simmer then reduce heat to low. Cover and cook for 20 minutes until rice is tender and most liquid is absorbed. Resist the urge to peek.

Combine and finish:

Return browned sausage to the skillet and stir to combine. Cook uncovered for 2 to 3 minutes to heat through and let excess liquid evaporate.

Garnish and serve:

Remove from heat and sprinkle with chopped cilantro. Serve hot with lime wedges on the side for squeezing.

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This recipe has saved me more times than I can count when I am too tired to even think about cooking but still want something satisfying. It has become one of those dishes that just feels like home.

Making It Your Own

Swap turkey sausage or plant-based sausage for a lighter version. Add frozen corn or extra bell pepper if you need to stretch it to feed more people. Sometimes I throw in a handful of spinach at the end just to add some green.

Serving Ideas

Avocado slices or a dollop of sour cream on top add creaminess that complements the spiced rice. A simple green salad with citrus vinaigrette balances the hearty skillet. Warm tortillas on the side turn it into a deconstructed burrito situation.

Storage and Reheating

This actually tastes better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to four days. Reheat with a splash of water to refresh the rice.

• The rice absorbs more liquid as it sits so the leftovers will be thicker
• Add a fresh squeeze of lime when reheating to brighten the flavors
• Freeze portions for up to three months if you want to meal prep this

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There is something deeply satisfying about a one-pan meal that brings people together. Hope this becomes a regular in your kitchen rotation too.

Recipe FAQ

→ Can I make this skillet ahead of time?

Yes, you can prepare the entire skillet up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth if needed to loosen the rice.

→ What type of sausage works best?

Smoked sausages like andouille or kielbasa add the most flavor, but you can use any smoked sausage variety. For lighter options, try turkey sausage or plant-based alternatives. The smokiness is key to the dish's character.

→ Can I use brown rice instead of white?

Brown rice works but requires more liquid and longer cooking time. Increase broth to 2 cups and extend simmering to 40-45 minutes. The texture will be chewier and nuttier, which some people prefer.

→ How can I add more vegetables?

You can add diced zucchini, corn, or extra bell peppers along with the onion in step 2. Spinach or kale can be stirred in during the last 2 minutes of cooking. Just keep total additions to about 1 cup to maintain proper proportions.

→ Is this dish freezer-friendly?

Yes, it freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of liquid to refresh the texture.

→ What sides pair well with this skillet?

A simple green salad with vinaigrette balances the richness. Warm tortillas, cornbread, or crusty bread are great for soaking up the flavorful sauce. For extra freshness, serve with avocado slices or a dollop of sour cream.