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One-Pot Black Beans and Rice with Smoked Sausage

A close-up of a bowl of flavorful black beans and rice topped with sliced sausage and fresh cilantro.
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Make this hearty, flavorful black beans and rice with sausage in a single pot. It is a satisfying, budget-friendly meal ready fast, perfect for weeknight dinners or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup long-grain white rice, uncooked
  • 4 cups chicken broth or vegetable broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the drippings in the pot.
  2. Add the chopped onion and bell pepper to the pot. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Add the uncooked rice to the pot and stir to coat it with the seasonings, cooking for 1 minute.
  5. Pour in the broth. Add the rinsed and drained black beans and the bay leaf. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  7. Remove the pot from the heat. Let it stand, covered, for 5 minutes.
  8. Remove and discard the bay leaf. Stir in the cooked sausage. Fluff the rice gently with a fork. Season with salt and pepper to your taste.
  9. Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice.

Notes

  • For a vegan option, skip the sausage and use vegetable broth. Add 1 cup of diced mushrooms or plant-based sausage substitute when cooking the onions and peppers.
  • This recipe works well for meal prep; store leftovers in airtight containers in the refrigerator for up to 4 days.
  • If you prefer a creamier texture, stir in 1/4 cup of cream cheese or a splash of coconut milk after removing the bay leaf.

Nutrition

Find it online: https://kitchnkudos.com/black-beans-and-rice-one-pot-sausage-recipe/