Description
A flavorful dish combining spicy sausage, black beans, and rice, perfect for a hearty meal.
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound smoked sausage, sliced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)
- Lime wedges for serving (optional)
Instructions
- In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
- Add the sliced sausage to the skillet and cook for about 5-7 minutes until browned and heated through.
- Stir in the black beans, diced tomatoes (with their juices), chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer and cook for about 5-10 minutes, allowing the flavors to meld.
- Serve the sausage and black bean mixture over the cooked rice. Garnish with fresh cilantro and lime wedges if desired.
Notes
- For a spicier dish, add diced jalapeños or a dash of hot sauce to the sausage mixture.
- Substitute quinoa for rice for a gluten-free option or use brown rice for added fiber and nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg