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Hearty One-Pot Black Beans and Rice with Sausage

A close-up of a bowl of seasoned black beans and rice topped with sliced sausage and fresh cilantro, served with lime wedges.
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Make this satisfying, flavor-packed black beans and rice with smoky sausage in a single pot. It is a budget-friendly, gluten-free meal perfect for quick weeknight dinners or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup long-grain white rice, uncooked
  • 4 cups chicken broth or vegetable broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the chopped onion and bell pepper to the pot. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Add the uncooked rice to the pot and toast it for 1 minute, stirring constantly.
  5. Pour in the broth. Add the rinsed and drained black beans and the bay leaf. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  7. Remove the pot from the heat. Stir in the reserved cooked sausage. Let it stand, covered, for 5 minutes.
  8. Remove the bay leaf. Fluff the rice mixture gently with a fork. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot, garnished with fresh cilantro and a squeeze of fresh lime juice.

Notes

  • For a vegan black beans and rice option, skip the sausage and use vegetable broth. Add 1 cup of chopped mushrooms or diced sweet potato with the onions for extra substance.
  • This recipe works well for meal prep; store leftovers in airtight containers in the refrigerator for up to 4 days.
  • If you prefer a Cuban Style Black Beans and Rice (Arroz con Frijoles Negro), add a splash of apple cider vinegar or red wine vinegar when stirring in the beans for a traditional tangy note.

Nutrition

Find it online: https://flavorvista.com/black-beans-and-rice-recipe/