Ingredients
Scale
- 1 lb (450g) smoked sausage or kielbasa, sliced
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (optional for spice)
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat a good-quality skillet over medium heat and add 1 tablespoon of olive oil. Sauté the sliced sausage until browned and cooked through, about 5-7 minutes. Remove the sausage and set aside. In the same skillet, add diced onions and cook until translucent, about 3 minutes. Add minced garlic and cook for another minute.
- While the sausage and vegetables are cooking, rinse 1 cup of rice under cold water. In a separate pot or the same skillet, add the rice with 2 cups of chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender.
- Add the cooked sausage back into the skillet with the vegetables. Stir in paprika, cumin, chili powder, salt, and pepper. Fold in the drained black beans and cooked rice. Mix well and simmer for another 5 minutes to meld the flavors.
- Garnish with fresh cilantro and serve with lime wedges. Customize with hot sauce or additional spices as desired.
Notes
- Use high-quality sausage for the best flavor.
- Adjust seasoning to your taste by adding cayenne or smoked paprika.
- Stir in cheese or sour cream for extra creaminess just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Creole
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 22 g
- Cholesterol: 70 mg