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Black Beans and Rice with Sausage

This hearty, one-pot black beans and rice with sausage is a smoky, savory comfort meal ready in about 35 minutes. Tender rice absorbs bold spices, creamy black beans, and browned smoked sausage, finished with fresh cilantro and lime. Budget-friendly, naturally gluten-free, perfect for weeknights, meal prep, or feeding a crowd—big flavor with minimal cleanup.
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Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 12 ounces smoked sausage andouille, kielbasa, or similar, sliced into rounds
  • 1 small onion diced
  • 1 bell pepper any color, 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 low-sodium chicken broth
  • Salt and black pepper to taste
  • ¼ cup fresh cilantro chopped (for garnish)
  • 1 lime cut into wedges (for serving)

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced sausage and cook 4–5 minutes until browned on both sides. Remove to a plate.
  2. In the same pot, add diced onion, bell pepper, and garlic. Sauté 3–4 minutes until softened and fragrant.
  3. Stir in cumin, smoked paprika, oregano, and chili powder. Add uncooked rice and toast 1–2 minutes, stirring to coat.
  4. Return sausage to the pot. Add drained black beans and chicken broth. Stir well, scraping up any browned bits.
  5. Bring to a boil, then reduce to low. Cover and simmer 18–20 minutes until rice is tender and liquid is absorbed.
  6. Remove from heat and let rest covered 5 minutes. Fluff with a fork. Taste and adjust seasoning.
  7. Serve hot, garnished with chopped cilantro and lime wedges for squeezing over top.

Notes

For more heat: Add diced jalapeño with the veggies or extra chili powder.
Vegetarian: Use plant-based sausage and vegetable broth.
Brown rice variation: Use 2½ cups broth and simmer 35–40 minutes.
Storage: Refrigerate up to 4–5 days; reheat with a splash of broth. Flavors deepen overnight.
Meal prep friendly: Portion into containers for easy lunches.