Go Back
–+ servings
Black Beans, Sausage and Rice Skillet

Savory Black Beans, Sausage and Rice Skillet Ready in 30 Minutes

This Black Beans, Sausage and Rice Skillet is a budget-friendly, one-pan meal bursting with Tex-Mex flavors, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tbsp Olive Oil Can be substituted with vegetable oil
  • 13 oz Smoked Sausage, sliced Alternatives include turkey sausage or andouille for more heat
  • 1 medium Yellow Onion, diced Shallots or green onions can be used as substitutes
  • 1 Red Bell Pepper, diced Feel free to use green bell peppers or others
  • 3 cloves Garlic, minced Garlic powder works in a pinch
  • 1 cup Long-Grain White Rice, rinsed Brown rice is a great substitute but needs longer cooking time
  • 2 cups Low-Sodium Chicken Broth Switch to vegetable broth for a vegetarian version
  • 1 can Diced Tomatoes, undrained 14.5 oz, adds moisture and tanginess
  • 1 tsp Paprika Using smoked paprika can elevate the flavor
  • 1 tsp Italian Seasoning Dried basil or oregano is an alternative
  • 1/4 tsp Red Pepper Flakes Optional; adjust based on your spice tolerance
  • 1/2 tsp Kosher Salt More to taste; regular table salt can substitute
  • 1/4 tsp Black Pepper Freshly cracked is recommended for better flavor
  • 2 tbsp Fresh Parsley or Green Onions, for serving Cilantro could be a suitable alternative

Equipment

  • large lidded skillet

Method
 

Step-by-Step Instructions
  1. Warm 2 tablespoons of olive oil in a large lidded skillet over medium-high heat.
  2. Add 13 ounces of sliced smoked sausage to the skillet; let it brown for 3-4 minutes.
  3. Toss in one medium diced onion and one diced red bell pepper; cook for 4-5 minutes.
  4. Stir in 3 cloves of minced garlic, 1 teaspoon of paprika, 1 teaspoon of Italian seasoning, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper; cook for about 1 minute.
  5. Fold in 1 cup of rinsed long-grain white rice into the skillet; stir for 30-60 seconds.
  6. Pour in 2 cups of low-sodium chicken broth and one undrained can of diced tomatoes; stir together.
  7. Once boiling, reduce heat to low, cover the skillet, and let it simmer for 15-18 minutes.
  8. Turn off the heat and let the skillet sit covered for 5 minutes; fluff with a fork before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 30IUVitamin C: 70mgCalcium: 4mgIron: 15mg

Notes

Rinse the rice to remove excess starch for fluffy grains. Avoid lifting the lid while simmering to retain steam. This dish is ideal for meal prep and can be stored in the fridge or freezer.

Tried this recipe?

Let us know how it was!