A hearty black beans and rice recipe with smoked sausage, packed with bold spices and perfect for a quick one-pot dinner.

Scale

1 tablespoon olive oil

12 ounces smoked sausage, sliced into rounds

1 small onion, diced

1 bell pepper, 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 chicken broth (low sodium preferred)

Salt and black pepper to taste

¼ cup fresh cilantro, chopped

1 lime, cut into wedges

1. 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. In the same pot, add diced onion, garlic, and bell pepper. Cook for 3–4 minutes until softened.

3. Stir in cumin, smoked paprika, oregano, and chili powder. Add rice and toast for 1–2 minutes.

4. Add black beans, chicken broth, and cooked sausage back into the pot. Bring to a boil.

5. Reduce heat, cover, and simmer for 18–20 minutes until rice is fully cooked.

6. Remove from heat and let rest for 5 minutes. Fluff with a fork.

7. Garnish with chopped cilantro and serve with lime wedges.

Use low-sodium broth to control salt levels.

Add extra vegetables like corn or tomatoes for variation.

For a vegetarian version, skip sausage and use vegetable broth.

Keywords: black beans and rice, one-pot meal, sausage recipe, gluten-free dinner, budget-friendly