Pin The first time I threw this skillet together, I was working late and staring at a chaotic fridge. Those moments when you just start cooking without a recipe often turn into the best discoveries. Something about the way smoked sausage renders into the pan, creating that base of flavor that makes everything else sing. My roommate wandered in when it was simmering and literally asked what smelled so incredible. Now it is the thing I make when I want something comforting but do not have the energy for a production.
Last winter my sister came over after a terrible day at work. I put this on the stove and within twenty minutes, she was sitting at the counter with a fork, stealing tastes straight from the pan. Food has this way of turning rough moments into something softer. We ended up eating standing up in the kitchen while she told me about her afternoon. That is the kind of meal this is, the kind that waits for you.
Ingredients
- 300 g (10 oz) smoked sausage: Andouille or kielbasa brings that deep smoky flavor that becomes the foundation of the whole dish
- 1 medium onion: Finely chopped so it melts into the rice rather than staying in distinct pieces
- 1 red bell pepper: Adds sweetness and color that balances the smoky sausage
- 2 garlic cloves: Minced fresh, because jarred garlic never quite gives you that punch
- 1 jalapeño: Optional, but I love the subtle heat that threads through every bite
- 200 g (1 cup) long-grain white rice: Rinsed well to remove excess starch so each grain stays distinct
- 400 g (1 can) black beans: Drained and rinsed to add creaminess without making the dish muddy
- 400 ml (1 2/3 cups) low-sodium chicken broth: Lets you control the salt level since the sausage adds plenty on its own
- 400 g (1 can) diced tomatoes: Keep the juices, they become part of the cooking liquid for the rice
- 1 tsp smoked paprika: Reinforces the smoky notes from the sausage
- 1/2 tsp ground cumin: Earthy and warm, the classic Tex-Mex backbone
- 1/2 tsp dried oregano: Adds a herbal note that cuts through the richness
- 1/2 tsp salt: Start here and adjust at the end, remembering the sausage is already seasoned
- 1/4 tsp black pepper: Freshly ground makes a real difference here
- 2 tbsp chopped fresh cilantro: The bright finish that makes everything taste fresh
- Lime wedges: Essential, that squeeze of acid wakes up all the flavors
Instructions
- Brown the sausage first:
- Heat a large skillet over medium heat and add the sliced sausage, letting it cook until browned and the fat starts to render, about 4 to 5 minutes. Remove with a slotted spoon and set aside on a plate.
- Build the flavor base:
- In the same skillet with all that rendered fat, add the chopped onion and red bell pepper, sautéing for 3 to 4 minutes until softened. Stir in the garlic and jalapeño and cook for just 1 minute more until fragrant.
- Toast the rice and spices:
- Add the rice, smoked paprika, cumin, oregano, salt, and pepper to the skillet, stirring constantly for 1 minute to toast the rice and wake up the spices.
- Add the liquids and beans:
- Pour in the black beans, diced tomatoes with their juices, and chicken broth, stirring well to combine and scrape up any browned bits from the bottom.
- Simmer covered:
- Bring everything to a simmer, then reduce the heat to low, cover, and cook for 20 minutes until the rice is tender and most of the liquid has been absorbed.
- Finish with sausage:
- Return the browned sausage to the skillet and stir to combine, cooking uncovered for 2 to 3 minutes to heat through and let any excess liquid evaporate.
- Garnish and serve:
- Remove from heat, sprinkle generously with chopped fresh cilantro, and serve with lime wedges for squeezing over the top.
Pin This recipe has evolved through so many Tuesday nights and last-minute dinners. It is become one of those reliable standbys that never fails to hit the spot. I love how something so simple can feel so complete, like a proper meal without any fuss.
Making It Your Own
Sometimes I swap the sausage for chorizo when I want something with more spice. Other times I add corn kernels right at the end for a pop of sweetness. The beauty of a skillet dinner is how forgiving it is, how you can tweak and adjust until it feels right for your table.
Serving Ideas
While this is perfectly complete on its own, I sometimes serve it with a simple green salad dressed with vinaigrette. The acid and crunch cut through the richness nicely. Avocado slices on top turn it into something almost luxurious.
Storage And Reheating
This keeps beautifully in the refrigerator for up to four days and actually tastes better after the flavors have had time to meld together. Reheat gently with a splash of water to loosen the rice.
- Add a handful of fresh spinach when reheating for extra nutrition
- Fry leftover portions in a little oil until the rice gets crispy
- Stuff the mixture into bell peppers and bake for a completely different meal
Pin Hope this becomes one of those recipes you turn to without thinking, the kind that feels like coming home.
Recipe Questions
- → Can I use brown rice instead of white?
Brown rice will work but requires about 45-50 minutes to cook and may need additional liquid. Keep an eye on it and add more broth if the rice becomes dry before fully tender.
- → What type of sausage works best?
Smoked sausages like andouille or kielbasa add the most flavor, but any smoked sausage variety will work well. For a lighter version, turkey sausage or plant-based alternatives are delicious substitutes.
- → How can I add more vegetables?
Diced celery, corn, or zucchini can be added along with the onions and peppers. Spinach or kale works well stirred in during the last few minutes of cooking.
- → Is this suitable for meal prep?
Absolutely. This skillet stores well in the refrigerator for 3-4 days and reheats beautifully. The flavors often develop even more after resting overnight.
- → Can I make this dairy-free?
The skillet itself is naturally dairy-free. Just skip sour cream as a garnish and use dairy-free alternatives if needed. Check your sausage label to ensure no dairy ingredients.