Hearty Black Beans Rice (Printable Version)
Smoky sausage, tender black beans, and fluffy rice seasoned with warm spices for a satisfying dish.
# Ingredients Required:
→ Fats and Oils
01 -
15 ml olive oil
→ Meat
02 -
340 g smoked sausage, sliced
→ Vegetables
03 -
1 small onion, diced
04 -
1 bell pepper, diced
05 -
3 cloves garlic, minced
→ Spices and Seasonings
06 -
5 ml ground cumin
07 -
5 ml smoked paprika
08 -
2.5 ml dried oregano
09 -
2.5 ml chili powder
10 -
Salt and black pepper, to taste
→ Grains and Legumes
11 -
200 g long-grain white rice, uncooked
12 -
425 g canned black beans, drained and rinsed
→ Liquids
13 -
480 ml low-sodium chicken broth
→ Garnish
14 -
15 g fresh cilantro, chopped
15 -
1 lime, cut into wedges
# Guide to Cooking:
01 -
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced smoked sausage and cook until browned on both sides. Remove the sausage and set aside.
02 -
In the same pot, add diced onion, minced garlic, and diced bell pepper. Cook for 3 to 4 minutes until softened and fragrant.
03 -
Stir in ground cumin, smoked paprika, dried oregano, and chili powder. Add long-grain white rice and toast it with the spices for 1 to 2 minutes to enhance its nutty flavor.
04 -
Return the browned sausage to the pot. Add drained black beans and low-sodium chicken broth. Bring the mixture to a boil, reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is cooked through.
05 -
Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with chopped fresh cilantro, and serve with lime wedges.
# Extra Suggestions:
01 -
To make a vegetarian version, omit the smoked sausage and add vegetables such as corn or zucchini.
02 -
Adjust the chili powder quantity to suit your preferred spice level.
03 -
Using low-sodium chicken broth helps control the salt content.