Black Beans Sausage and Rice

The first time I made this skillet was on a Tuesday evening when I had zero energy and even less patience. I ended up throwing everything into one pan, half expecting a disaster, but instead got this smoky, comforting bowl of food that made my kitchen smell incredible. Now it is my go to when I want something hearty but do not want to deal with multiple pots and a sink full of dishes.

I served this to my brother who was visiting from out of town, and he literally asked if I could make it again the next night. Watching him go back for seconds was all the confirmation I needed that this simple weeknight dinner deserves a regular spot in my rotation.

Ingredients

• Smoked sausage: Andouille or kielbasa brings that essential smoky depth that makes the whole dish come alive
• Onion and red bell pepper: These create the sweet aromatic base that balances the rich spices
• Garlic and jalapeño: Fresh heat and aromatic punch, skip the jalapeño if you prefer mild
• Long-grain white rice: Rinse it well to remove excess starch so each grain stays separate and fluffy
• Black beans: Drain and rinse thoroughly to avoid muddy liquid affecting your final texture
• Chicken broth: Low sodium lets you control the salt level while still building flavor
• Diced tomatoes with juices: The liquid helps cook the rice and adds body to the sauce
• Smoked paprika, cumin, and oregano: This trio creates that Tex Mex flavor profile without being overpowering
• Fresh cilantro and lime: These bright garnishes cut through the richness and wake up the whole dish

Instructions

Brown the sausage first:

Cook the slices in a large skillet over medium heat until they develop a nice golden brown color, about 4 to 5 minutes. Remove them with a slotted spoon and set aside, leaving those precious rendered fats behind.

Build your flavor base:

In the same skillet, cook the onion and red bell pepper until they soften and start to smell sweet, then add the garlic and jalapeño for just a minute. You want the garlic fragrant, not burned.

Toast the rice and spices:

Stir in the rice with the smoked paprika, cumin, oregano, salt, and pepper. Let everything cook together for about a minute, stirring constantly, until the spices bloom and the rice looks slightly translucent at the edges.

Add the liquids and beans:

Pour in the black beans, diced tomatoes with all their juices, and the chicken broth. Stir well to combine and scrape up any browned bits stuck to the bottom of the pan.

Simmer until perfect:

Bring everything to a gentle simmer, then lower the heat, cover, and let it cook for 20 minutes. Do not lift the lid, the steam is what makes the rice tender.

Bring it all together:

Return the browned sausage to the skillet and stir it in, then cook uncovered for a few more minutes. This lets any excess liquid evaporate and lets the flavors meld together.

Finish with fresh brightness:

Take the skillet off the heat and scatter the chopped cilantro over the top. Serve immediately with lime wedges so everyone can add that squeeze of acidity right at the table.

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This recipe became my Sunday supper staple after my neighbor mentioned she always makes it when her kids have friends over. There is something about it that brings people together around the table, maybe because it is so unpretentious and satisfying.

Making It Your Own

I have experimented with different proteins over the years, and turkey sausage works beautifully if you want something lighter. For a completely meatless version, I add extra bell peppers and corn, and sometimes a can of diced green chilies for more depth without the meat.

Serving Ideas

While this is a complete meal on its own, I sometimes serve it alongside a simple green salad dressed with lime vinaigrette. Warm tortillas on the side turn it into more of a fiesta, and a dollop of sour cream or sliced avocado on top makes it feel extra special.

Storage and Reheating

This recipe keeps well in the refrigerator for up to four days and actually tastes better after the flavors have had time to marry. When reheating, add a splash of water or broth to loosen the rice and bring it back to life.

• Freeze individual portions in airtight containers for up to three months
• Reheat in the microwave with a damp paper towel on top to prevent drying
• The rice texture stays surprisingly good after freezing if you do not overcook it initially

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This is the kind of dinner that makes weeknight cooking feel less like a chore and more like a small victory. I hope it becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Brown rice works but requires about 15-20 minutes additional cooking time and extra liquid. You may need to add more broth as it simmers to prevent drying out.

→ What type of sausage works best?

Andouille and kielbasa both add excellent smoky flavor. Chorizo or Italian sausage can work too, though they'll change the overall flavor profile slightly.

→ Can I make this vegetarian?

Yes, substitute the smoked sausage with plant-based sausage or extra beans. Use vegetable broth instead of chicken broth to keep it fully vegetarian.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water to prevent drying, or warm gently on the stovetop.

→ Can I freeze this skillet?

The dish freezes well for up to 3 months. Portion into freezer-safe containers and thaw overnight in the refrigerator before reheating.

→ What can I serve alongside?

Avocado slices, sour cream, or a simple green salad complement the rich flavors. Warm tortillas make it a more substantial meal.