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Black Beans, Sausage and Rice Skillet

Hearty Black Beans, Sausage and Rice Skillet in 30 Minutes

A quick and delicious Black Beans, Sausage and Rice Skillet recipe that satisfies the whole family in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil or any cooking oil you prefer
  • 13 ounces Smoked Sausage sliced, andouille adds heat
  • 1 medium Yellow Onion diced, or substitute with shallots
  • 1 Red Bell Pepper chopped, substitute with any sweet peppers
  • 3 cloves Garlic minced, adjust based on preference
  • 1 cup Long-Grain White Rice or brown rice, requires longer cooking
  • 2 cups Low-Sodium Chicken Broth or vegetable broth for vegetarian
  • 14.5 ounces Diced Tomatoes undrained, or use fresh tomatoes
  • 1 teaspoon Paprika smoked paprika enhances flavor
  • 1 teaspoon Italian Seasoning or a blend of dried herbs
  • 1/4 teaspoon Red Pepper Flakes optional, adjust to taste
  • 1/2 teaspoon Kosher Salt plus more to taste
  • 1/4 teaspoon Ground Black Pepper adjust for desired warmth
  • 2 tablespoons Fresh Parsley or Green Onions for garnish

Equipment

  • Large Lidded Skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large, lidded skillet over medium-high heat.
  2. Add 13 ounces of sliced smoked sausage to the hot oil and sauté for 3-4 minutes until browned.
  3. Toss in one medium diced yellow onion and one chopped red bell pepper; sauté for 4-5 minutes.
  4. Stir in 3 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes.
  5. Add 1 cup of rinsed long-grain white rice, stirring well to coat the rice with the sausage and spices.
  6. Pour in 2 cups of low-sodium chicken broth and one 14.5-ounce can of diced tomatoes, and bring to a gentle boil.
  7. Lower the heat to a gentle simmer, cover the skillet, and cook undisturbed for 15-18 minutes.
  8. Remove the skillet from heat, keep the lid on, and let it rest for 5 minutes.
  9. Fluff the rice with a fork, adjust seasoning, and garnish with chopped fresh parsley or green onions.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 48gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 300IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Rinse the rice before cooking to remove excess starch. Store leftovers in an airtight container in the refrigerator for 3-4 days. This dish can be frozen for up to 3 months.

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