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Black Beans, Sausage and Rice Skillet

Savory Black Beans, Sausage and Rice Skillet in 30 Minutes

Enjoy this comforting Black Beans, Sausage and Rice Skillet, a hearty and quick one-pan meal perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 tablespoon Olive Oil Substitution: Can use vegetable oil if preferred.
  • 12 ounces Smoked Sausage Substitution: Andouille sausage can increase heat; turkey sausage can reduce calories.
  • 1 medium Yellow Onion Substitution: Shallots or white onion can be used instead.
  • 1 medium Red Bell Pepper Substitution: Any color bell pepper or other sautéed vegetables work well.
  • 2 cloves Garlic Always use fresh for best results.
  • 1 cup Long-Grain White Rice Note: Rinse before use to prevent stickiness.
  • 2 cups Low-Sodium Chicken Broth Substitution: Vegetable broth for a vegetarian option.
  • 14.5 ounces Diced Tomatoes Note: Can use fresh tomatoes or fire-roasted for a different flavor.
  • 1 teaspoon Paprika Substitution: Smoked paprika for more depth, or omit for less spice.
  • 1 teaspoon Italian Seasoning Substitution: Use a blend of dried basil, oregano, and thyme.
  • 1/4 teaspoon Red Pepper Flakes Optional for heat; fresh chilies can be used for a spicier version.
  • to taste Kosher Salt Adjust to taste.
  • to taste Ground Black Pepper Adjust to taste.
For Garnish
  • 2 tablespoons Fresh Parsley or Green Onions Substitution: Cilantro for a different flavor profile.

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned, about 3-4 minutes.
  2. Add diced onion and bell pepper to the skillet. Cook until softened and golden, approximately 4-5 minutes.
  3. Stir in minced garlic, paprika, Italian seasoning, red pepper flakes, salt, and pepper. Cook until fragrant, around 30 seconds.
  4. Add the rinsed rice to the skillet, stirring to coat it in the oil and spices for 30-60 seconds.
  5. Pour in chicken broth and diced tomatoes, stirring well. Bring the mixture to a boil.
  6. Reduce heat to low, cover, and gently simmer for 15-18 minutes.
  7. Remove from heat, let it sit covered for 5 minutes. Fluff with a fork, then garnish with parsley or green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Serve with lime wedges and a side of avocado for added creaminess.

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