Ingredients
Scale
- 1 pound sausage links, sliced
- 1 cup long-grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro and chopped green onions for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned. Remove and set aside.
- In the same skillet, add chopped onion and cook until translucent. Add minced garlic and cook for another minute.
- Stir in cumin and paprika, then add rice, cooking for 2-3 minutes to toast slightly.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is cooked.
- Add black beans and cooked sausage to the skillet, mixing well. Cook for another 5 minutes until heated through.
- Season with salt and pepper as needed. Garnish with cilantro and green onions before serving.
Notes
- You can substitute spicy sausage for extra flavor.
- Adding a squeeze of lime enhances the dish’s freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 60mg