Description
A flavorful and hearty dish combining smoky sausage, tender black beans, and perfectly cooked white rice, seasoned with cumin, smoked paprika, oregano, and chili powder. This one-pot meal offers a comforting and satisfying combination, garnished with fresh cilantro and lime for a zesty finish.
Ingredients
Scale
Protein and Vegetables
- 12 ounces smoked sausage, sliced into rounds
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
Grains and Beans
- 1 cup long-grain white rice, uncooked
- 1 can (15 ounces) black beans, drained and rinsed
Liquids and Oils
- 1 tablespoon olive oil
- 2 cups chicken broth, low sodium preferred
Spices and Garnishes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- ¼ 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 the olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides. Once browned, remove the sausage from the pot and set aside.
- Sauté Aromatics: Using the same pot, add the diced onion, bell pepper, and minced garlic. Cook for 3 to 4 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent burning.
- Add Spices and Rice: Stir in the ground cumin, smoked paprika, dried oregano, and chili powder to the sautéed vegetables. Add the uncooked long-grain white rice and toast it with the spices and vegetables for 1 to 2 minutes, which enhances the rice’s nutty flavor.
- Combine and Simmer: Pour in the drained and rinsed black beans and the low sodium chicken broth. Return the browned sausage to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 18 to 20 minutes, or until the rice is fully cooked and has absorbed all the liquid.
- Fluff and Finish: Remove the pot from heat and let the dish rest, covered, for 5 minutes. After resting, fluff the rice with a fork. Garnish with freshly chopped cilantro and serve with lime wedges for squeezing on top.
Notes
- Use low sodium chicken broth to better control the salt content in the dish.
- If you want a spicier dish, add a pinch of cayenne pepper or diced jalapeño when sautéing the aromatics.
- For a gluten-free version, ensure the smoked sausage is gluten-free labeled.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- Substitute white rice with brown rice for added fiber, but increase cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American/Southern
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 45mg
Keywords: black beans, sausage, rice, one-pot meal, smoked paprika, hearty dinner, easy recipe
