Black Beans & Rice with Sausage

Black Beans and Rice with Sausage topped with fresh cilantro and lime on a plate

Black Beans & Rice with Sausage

A hearty, one-pot meal bursting with smoky, savory Latin-inspired flavor — ready in 35 minutes.

⏱️ 35 Minutes 👥 6 Servings 🍳 One-Pot Meal ✅ Gluten-Free
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Ingredients

Protein & Produce
  • 12 oz smoked sausage, sliced into rounds
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges
Pantry Staples
  • 1 tbsp olive oil
  • 1 cup long-grain white rice, uncooked
  • 1 can (15 oz) black beans, drained & rinsed
  • 2 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp chili powder
  • Salt & black pepper to taste
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Directions

  1. 1
    Brown the sausage. Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced sausage and cook until browned on both sides. Remove and set aside.
  2. 2
    Sauté the aromatics. In the same pot, add diced onion, garlic, and bell pepper. Cook for 3–4 minutes until softened and fragrant.
  3. 3
    Add spices & rice. Stir in cumin, smoked paprika, oregano, and chili powder. Add the uncooked rice and toast for 1–2 minutes to bring out its nutty flavor.
  4. 4
    Combine & simmer. Add the black beans, chicken broth, and browned sausage back to the pot. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until the rice is fully cooked.
  5. 5
    Fluff & finish. Remove from heat and let rest 5 minutes. Fluff with a fork, then garnish with fresh chopped cilantro and a squeeze of lime juice. Serve!
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Sausage Options: Andouille gives the most smoky kick, but chicken sausage or turkey kielbasa work great for a lighter version. For extra heat, toss in a diced jalapeño with the aromatics!
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Easy Swaps: Use brown rice or quinoa (add extra broth and cook longer). Toss in corn, diced tomatoes, zucchini, or spinach for a veggie boost. This dish is a canvas — get creative!
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Serve It With

🌽 Warm Cornbread 🥑 Avocado Slices 🫓 Flour Tortillas 🧀 Shredded Cheese 🥗 Citrus Salad 🍋 Sour Cream
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Nutrition (per serving)

400
Calories
20g
Protein
40g
Carbs
15g
Fat
9g
Fiber
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Storage: Cool completely and store in an airtight container. Fridge up to 4 days, freezer up to 3 months.
Reheating: Microwave or stovetop with a splash of broth to keep the rice from drying out. Tastes even better the next day!
Meal Prep: Portion into individual containers for easy grab-and-go lunches all week.
Recipe adapted from Better Homebase  •  Prepared for Feeding You With Love