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A close-up shot of the sausage and rice skillet, showing the fluffy rice, savory sausage, and black beans mixed together.

Sausage, Black Beans, and Rice: The Ultimate One-Pot Dinner

This easy one-pot Sausage, Black Beans, and Rice recipe is a flavorful, budget-friendly weeknight dinner. Ready in over 30 minutes, it combines smoked sausage, black beans, and fluffy rice in a single skillet for maximum flavor and minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 14 oz Smoked Sausage (like Andouille or Kielbasa) sliced into 1/2-inch rounds
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 1 cup Long-grain White Rice uncooked
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 2 cups Chicken Broth low sodium
  • 15 oz can Black Beans rinsed and drained
  • 1/4 cup Fresh Cilantro chopped
  • Salt and Pepper to taste

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove with a slotted spoon and set aside.
  2. In the same skillet, add the diced onion to the sausage renderings and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the uncooked rice, smoked paprika, and cumin to the skillet. Stir continuously for 1 minute to toast the rice and spices.
  4. Pour in the chicken broth, then stir in the rinsed black beans and the cooked sausage. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, until the liquid is absorbed and rice is tender.
  5. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Fluff with a fork, stir in the chopped cilantro, and serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Variations: Add 1 cup of frozen corn with the beans or stir in a handful of spinach at the end for extra veggies.