Black Beans Sausage Rice Skillet

The first time I made this skillet was on a Tuesday evening when I had zero energy but still wanted something that felt like a real meal. I discovered that everything cooks in one pan, and somehow that made the food taste better. My roommate walked in and asked what smelled so good, which is always the sign of a keeper recipe.

Last winter my cousin came over after a terrible day at work, and I threw this together without even thinking. She took one bite and asked for the recipe immediately, saying it was exactly the kind of comfort food she needed. Sometimes the simplest meals are the ones people remember most.

Ingredients

• 300 g (10 oz) smoked sausage: Andouille or kielbasa brings that essential smoky depth, and browning it first creates flavorful fond in the pan
• 1 medium onion: Finely chopped so it melts into the rice rather than staying in distinct pieces
• 1 red bell pepper: Adds sweetness that balances the smoky sausage and spices
• 2 garlic cloves: Minced fresh always beats the jarred stuff for brightness
• 1 jalapeño: Seed it for mild warmth or leave some seeds if you want real heat
• 200 g (1 cup) long-grain white rice: Rinse thoroughly until water runs clear to prevent gummy results
• 400 g (1 can) black beans: Drained and rinsed well to avoid muddy flavors
• 400 ml (1 2/3 cups) low-sodium chicken broth: Lets you control the salt level since sausage is already seasoned
• 400 g (1 can) diced tomatoes with juices: Every bit of liquid counts for cooking the rice
• 1 tsp smoked paprika: Double down on that smoky flavor profile
• 1/2 tsp ground cumin: Earthy backbone that echoes Tex-Mex traditions
• 1/2 tsp dried oregano: A little herbal complexity in the background
• 1/2 tsp salt: Adjust based on how salty your sausage is
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
• 2 tbsp chopped fresh cilantro: Bright herbal finish that cuts through the richness
• Lime wedges: Acid is the secret weapon that wakes up the whole dish

Instructions

Brown the sausage first:

Heat a large skillet over medium heat and add the sliced smoked sausage, cooking until browned on both sides, about 4 to 5 minutes. Remove with a slotted spoon and set aside, leaving all that flavorful fat in the pan.

Build the vegetable base:

In the same skillet, add the chopped onion and red bell pepper, sautéing for 3 to 4 minutes until softened. Add the minced garlic and jalapeño and cook for 1 minute more until fragrant.

Toast the rice and spices:

Stir in the rinsed rice, smoked paprika, cumin, oregano, salt, and pepper. Cook for 1 minute, stirring constantly to coat the rice and bloom the spices.

Add the liquids and beans:

Pour in the black beans, diced tomatoes with all their juices, and chicken broth. Stir everything together well, scraping up any browned bits from the bottom of the pan.

Simmer covered:

Bring to a simmer, then reduce heat to low and cover tightly. Cook for 20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Finish with sausage:

Return the browned sausage to the skillet and stir to combine. Cook uncovered for 2 to 3 minutes to heat through and let any remaining liquid evaporate.

Garnish and serve:

Remove from heat and sprinkle generously with chopped fresh cilantro. Serve immediately with lime wedges for squeezing over each portion.

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This became my go-to when friends spontaneously drop by because I almost always have these ingredients in my pantry. Something about it being served from one big skillet makes everyone gather around and linger longer at the table.

Making It Your Own

Once I used chorizo instead of andouille, and the whole dish shifted toward Spanish flavors. Cumin pairs beautifully with almost any smoked meat, so do not be afraid to swap the sausage based on what you have. The rice acts as a blank canvas for whatever direction you want to take it.

Getting The Rice Right

I learned the hard way that rinsing rice makes all the difference between fluffy grains and a gummy mess. Run cold water over it until it runs clear, which usually takes about 30 seconds of gentle swirling. This simple step removes excess starch and guarantees the texture you want in a skillet dish.

Serving Ideas

Avocado slices or a dollop of sour cream turn this into something that feels almost restaurant worthy. A simple green salad with a vinaigrette cuts through the richness perfectly, and warm corn tortillas on the side never hurt anyone.

• Try crumbling queso fresco on top for a creamy salty finish
• Sliced scallions add a fresh bite that complements the cilantro
• A squeeze of fresh lime right before eating is absolutely essential

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There is something deeply satisfying about a meal that comes together in one pan but still feels like you put real effort into it. This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a small act of caring for yourself or the people around your table.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Brown rice works but requires about 45-50 minutes to cook and additional liquid. You'll need to increase the chicken broth to 2 cups and extend the covered cooking time. The texture will be chewier and nuttier, which pairs nicely with the smoky sausage flavors.

→ What type of sausage works best in this skillet?

Andouille and kielbasa both excel here, delivering authentic smoky flavor. Chorizo adds spicy depth, while Italian sausage brings herbal notes. For lighter options, try turkey kielbasa or plant-based sausage slices. Just ensure whatever you choose is pre-cooked or fully smoked.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water or broth to prevent drying, or warm in a skillet over medium heat. The flavors often deepen and improve after a day or two.

→ Can I make this skillet vegetarian?

Absolutely. Replace the smoked sausage with plant-based sausage crumbles or slices, or add extra vegetables like zucchini, corn, or mushrooms. Use vegetable broth instead of chicken broth. Consider adding smoked paprika or liquid smoke to maintain that savory depth.

→ What sides pair well with this skillet?

The dish is complete on its own, but a simple green salad with vinaigrette adds freshness. Warm tortillas or crusty bread help soak up the flavorful tomato base. For extra creaminess, top with avocado slices, sour cream, or shredded cheese. A side of sautéed greens also balances the hearty flavors.

→ Why is my rice still crunchy after 20 minutes?

If the rice remains crunchy, add ¼ cup more broth or water, cover tightly, and cook for another 5-10 minutes. Some rice varieties absorb more liquid than others. Avoid lifting the lid too frequently during cooking, as this releases steam and affects the cooking process.