Save The kitchen was already warm from a long afternoon, but when I added the smoked sausage to the pan, that irresistible aroma filled the room. I realized then that some of the best meals come from throwing together whatever is in the pantry and letting simple ingredients do all the work.
I first made this on a rainy Tuesday when takeout felt like too much effort but comfort food was exactly what we needed. My roommate wandered in, grabbed a fork, and stood over the stove eating straight from the skillet.
Ingredients
- 300 g (10 oz) smoked sausage: Andouille or kielbasa brings the smoky depth that makes this dish sing
- 1 medium onion: Finely chopped so it melts into the rice while cooking
- 1 red bell pepper: Adds sweetness and color that balances the smokiness
- 2 garlic cloves: Minced fresh releases more flavor than pre-minced
- 1 jalapeño: Optional but worth it for those who like a gentle kick
- 200 g (1 cup) long-grain white rice: Rinsing removes excess starch for fluffier results
- 400 g (1 can) black beans: Drained and rinsed to prevent the dish from becoming too heavy
- 400 ml (1 2/3 cups) low-sodium chicken broth: Lets you control the salt level while building a flavorful base
- 400 g (1 can) diced tomatoes with juices: The juices help cook the rice and create a rich tomato foundation
- 1 tsp smoked paprika: Reinforces the smoky notes from the sausage
- 1/2 tsp ground cumin: Earthy warmth that ties everything together
- 1/2 tsp dried oregano: A subtle herbaceous note in the background
- 1/2 tsp salt: Adjust based on your broth and sausage preference
- 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
- 2 tbsp chopped fresh cilantro: Brightens the rich flavors right before serving
- Lime wedges: A squeeze of acid cuts through the smokiness beautifully
Instructions
- Sear the sausage first:
- Heat a large skillet over medium heat and add the sliced sausage. Cook until browned, about 4 to 5 minutes, then remove with a slotted spoon and set aside.
- Build the flavor base:
- In the same skillet, cook the chopped onion and red bell pepper for 3 to 4 minutes until softened. Add the garlic and jalapeño and cook for 1 minute more until fragrant.
- Toast the rice and spices:
- Stir in the rice, smoked paprika, cumin, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, to wake up the spices and lightly toast the rice.
- Add the liquids and beans:
- Pour in the black beans, diced tomatoes with their juices, and chicken broth. Stir well to combine and distribute everything evenly.
- Simmer until tender:
- Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Bring it all together:
- Return the browned sausage to the skillet and stir to combine. Cook uncovered for 2 to 3 minutes to heat through and let any excess liquid evaporate.
- Finish and serve:
- Remove from heat and sprinkle with chopped fresh cilantro. Serve with lime wedges on the side for squeezing over individual portions.
Save This recipe became my go-to when friends dropped by unexpectedly during college years. Something about digging into a communal skillet made the conversation flow easier than any fancy dinner party I have ever hosted.
Making It Your Own
Swap in chorizo for extra spice or use turkey sausage if you are keeping an eye on fat content. I have even made this with leftover ham from Sunday dinner when sausage was not in the fridge.
What To Serve With It
A simple green salad with a tangy vinaigrette cuts through the richness. Warm tortillas on the side turn it into a handheld situation, or steamed broccoli adds some fresh color to the plate.
Storage And Meal Prep
This reheats beautifully and actually tastes better the next day when the flavors have had time to mingle. Portion into containers for lunch throughout the week.
- Store in the refrigerator for up to 4 days in an airtight container
- Add a splash of broth or water when reheating to refresh the rice
- Freeze individual portions for up to 3 months if you want to batch cook
Save There is something deeply satisfying about a meal that comes together in one pan but tastes like it simmered all day. Grab a fork and dig in.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Brown rice will work but requires more liquid and longer cooking time—about 45 minutes instead of 20. Add an extra 1/2 cup of broth and check periodically to prevent sticking.
- → What type of sausage works best?
Andouille adds authentic smoky heat, while kielbasa provides a milder flavor. Chorizo adds extra spice, or try turkey sausage for a lighter option. Even smoked tofu works for a vegetarian version.
- → Can I make this ahead?
Yes! This skillet reheats beautifully. Store in the refrigerator for up to 4 days and reheat with a splash of broth or water to refresh the rice. It also freezes well for up to 3 months.
- → How can I make it spicier?
Keep the jalapeño seeds, add a pinch of cayenne with the spices, or use hot Italian sausage instead of smoked. A dash of hot sauce or red pepper flakes at the table works too.
- → What sides go well with this?
A simple green salad with lime vinaigrette balances the hearty flavors. Warm tortillas, cornbread, or steamed broccoli also complement the smoky, savory profile perfectly.