Ingredients
Protein
- 12 ounces smoked sausage, sliced into rounds
Vegetables and Aromatics
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
Grains and Legumes
- 1 cup long-grain white rice (uncooked)
- 1 can (15 ounces) black beans, drained and rinsed
Liquids and Oils
- 1 tablespoon olive oil
- 2 cups chicken broth (low sodium preferred)
Seasonings and Garnish
- Salt and black pepper to taste
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pan and set aside.
- Sauté Aromatics: In the same pot, add diced onion, bell pepper, and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Spices and Rice: Stir in ground cumin, smoked paprika, dried oregano, and chili powder. Then add the uncooked rice to the pot and toast it for 1-2 minutes, stirring constantly to enhance its nutty flavor.
- Combine and Simmer: Return the browned sausage to the pot and add the drained black beans along with 2 cups of low sodium chicken broth. Stir everything to combine. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff and Finish: Remove the pot from heat and let it rest covered for 5 minutes. Afterward, fluff the rice with a fork. Garnish with chopped fresh cilantro and serve with lime wedges for squeezing over the top.
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeño when sautéing the aromatics.
- Vegetarian option: Substitute sausage with smoked tofu or vegetarian sausage and use vegetable broth instead.
- Make sure to rinse the black beans well to reduce excess sodium and improve flavor.
- Letting the rice rest after cooking helps achieve a fluffier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American, Southwestern
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 35mg
