Description
This Black Beans Sausage and Rice Skillet is an easy and flavorful weeknight dinner that combines spicy sausage, hearty black beans, and tender rice with a mouthwatering blend of spices. Ready in just over 30 minutes, it’s a one-pan recipe perfect for a quick, satisfying meal packed with bold Mexican-inspired flavors.
Ingredients
Scale
Proteins & Grains
- 12 ounces spicy sausage (smoked or spicy pork sausage, casing removed if using links)
- 2 cups cooked rice (day-old rice preferred; white, brown, or jasmine)
- 1 can (15 ounces) black beans, drained and rinsed
Vegetables
- 1 medium onion, diced (yellow preferred)
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (red or green, optional but recommended)
- 1 small jalapeño, diced (optional for extra heat)
- 1 can (14.5 ounces) diced tomatoes
Spices & Herbs
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon salt, or to taste
- Black pepper, to taste
- ¼ cup fresh cilantro, chopped (optional)
Additional
- ½ cup shredded cheese (cheddar or Monterey Jack, optional)
- Lime wedges (optional, for serving)
Instructions
- Prep Ingredients: Dice the onion, bell pepper, garlic, and jalapeño if using. Open and drain the black beans and diced tomatoes. Measure out the cooked rice and have all ingredients ready to streamline cooking.
- Cook Sausage: Heat a skillet over medium-high heat. Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5 to 7 minutes. Drain excess fat if there’s too much, leaving some for flavor.
- Sauté Vegetables: Add diced onion, bell pepper, and jalapeño to the skillet with the sausage. Cook until softened and fragrant, about 4 minutes. Add minced garlic during the last minute to avoid burning and stir well.
- Add Spices and Tomatoes: Sprinkle chili powder, cumin, smoked paprika, salt, and black pepper over the mixture. Stir to evenly coat. Pour in diced tomatoes with their juices, stirring well. Let simmer for a couple of minutes to meld the flavors.
- Combine Rice and Beans: Add black beans and cooked rice to the skillet. Stir gently to combine all ingredients, allowing the rice to warm through and absorb the flavorful juices. Cook for an additional 3 to 4 minutes until heated evenly.
- Final Touches and Serve: Taste and adjust seasoning if necessary. Remove from heat and sprinkle chopped cilantro on top. If using cheese, sprinkle it over the skillet contents and cover for a couple of minutes to melt. Serve warm with lime wedges on the side.
Notes
- Using day-old rice helps prevent the dish from becoming mushy.
- The recipe is versatile – swap out the spicy sausage for turkey sausage or a vegan sausage for dietary preferences.
- Adjust the heat by including or omitting the jalapeño.
- For a vegetarian option, omit the sausage and add extra beans or vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Keywords: black beans, sausage, rice, easy dinner, weeknight meal, spicy sausage skillet, one-pan meal, Mexican-inspired, quick recipe
