One-pan Black Beans, Sausage and Rice Skillet—smoky, hearty, 30-minute dinner perfection. Easy weeknight meal, budget-friendly, gluten-free option, meal-prep ready.
Meet your new weeknight hero: a Black Beans, Sausage and Rice Skillet that’s bold, cozy, and wildly versatile. This one-pan dinner layers smoky sausage, fluffy rice, and creamy black beans with Tex-Mex vibes in under 30 minutes. It’s the kind of family-friendly rice skillet that shows up when you need dinner fast—and still tastes like you tried. If you love a classic sausage and rice recipe but want a little extra protein and fiber, this version is your upgrade. Hungry? Let’s dig into what makes this one-pot sausage and rice truly special.
What Makes This Black Beans, Sausage and Rice Skillet Special?
Why you’ll love it: It’s a one-pan rice and beans dinner with big flavor, easy steps, and tons of ways to make it your own—think Cajun, Tex-Mex, or mild and kid-friendly.
- One-pan convenience: Fewer dishes, more dinner. A true one-skillet sausage and rice recipe for busy nights.
- 30-minute meal: Weeknight-friendly and faster than takeout. Perfect for an easy dinner with rice and sausage.
- Protein + fiber boost: Black beans add satiety and nutrients to this sausage and rice skillet without extra work.
- Budget-friendly pantry win: Uses staples like canned beans, rice, and broth. Great for meal planning.
- Customizable heat: Make it Cajun, Tex-Mex, or mild. Add jalapeño or hot sauce for a spicy sausage and rice skillet.
- Gluten-free + dairy-free option: Naturally gluten-free when using GF sausage and broth; skip cheese or use dairy-free cheese.
- Meal-prep ready: Reheats perfectly for lunches. This is a rock-solid meal prep rice bowl.
- Kid-approved comfort: Smoky sausage, fluffy rice, sweet peppers—familiar flavors, cozy texture.
Ingredient Notes
Here’s what to grab: No amounts here—just smart notes so you can shop your pantry and swap with confidence for this smoked sausage and rice dish.
- Smoked sausage: Andouille for heat, kielbasa for mild, or chicken/turkey sausage for lighter. Slice into coins for quick browning.
- Rice: Long-grain white or jasmine works best for a fluffy, one-pot rice skillet. Brown rice takes longer; see tips below.
- Black beans: Canned, drained, and rinsed for clean flavor. Pinto or kidney beans also work.
- Onion + bell pepper: The aromatic base. Red or green pepper both shine here.
- Garlic: Freshly minced for punchy, savory depth.
- Tomato paste: Concentrated umami and color; a little goes a long way.
- Diced tomatoes or tomatoes with green chiles (optional): Adds moisture and gentle tang.
- Broth: Chicken or vegetable. Low-sodium helps you control seasoning in your sausage and rice.
- Spices: Cumin, smoked paprika, oregano, chili powder or Cajun seasoning for a Tex-Mex/Cajun vibe. Add a pinch of coriander if you have it.
- Corn (optional): Sweet pop and color—frozen or canned works.
- Lime: Brightens everything at the end. Lemon works in a pinch.
- Cilantro or green onions: Fresh finish and color.
- Olive oil or avocado oil: For sautéing and sausage browning.
- Sea salt + black pepper: Season in layers for the best flavor.
- Cheese (optional): Monterey Jack, pepper jack, or cheddar for a melty finish.
How To Make Black Beans, Sausage and Rice Skillet
Game plan: Brown sausage, build flavor with aromatics and spices, simmer rice, then fold in beans and finish with fresh lime and herbs. This is a true one-pot sausage and rice recipe you’ll come back to again and again.
- Brown the sausage: Heat oil in a large skillet (with lid) over medium-high. Add sliced smoked sausage and cook until the edges crisp and brown. Remove to a plate, leaving the flavorful fat behind.
- Sauté aromatics: Add onion and bell pepper with a pinch of salt. Cook until softened and lightly golden, 4–5 minutes. Stir in garlic; cook 30 seconds until fragrant.
- Bloom spices: Stir in tomato paste, cumin, smoked paprika, oregano, and chili powder/Cajun seasoning. Cook 1 minute to toast and deepen flavor.
- Toast the rice: Add uncooked rice; stir to coat in the tomato-spice mixture for 30–60 seconds. This helps keep grains separate in your rice skillet.
- Deglaze and simmer: Pour in broth (and diced tomatoes if using), scraping up browned bits. Return sausage to the pan. Bring to a gentle simmer.
- Cover and cook: Reduce heat to low, cover tightly, and cook until rice is tender and liquid is absorbed (about 15 minutes for long-grain white; avoid lifting the lid).
- Add beans and corn: Stir in rinsed black beans and corn. Cover and let steam on low 3–4 minutes to warm through.
- Finish and serve: Turn off heat. Rest 5 minutes. Fluff with a fork, squeeze in lime juice, and fold in cilantro/green onions. Taste and adjust salt/pepper. Top with cheese if you like.
Pro Tips
- Rinse your rice: A quick rinse removes excess starch and helps prevent gumminess.
- Mind the ratio: For most long-grain white rice: ~1 cup rice to 1.5 cups liquid in a covered skillet. Adjust if using tomatoes (they add moisture).
- No peeking: Keeping the lid on traps steam so your one-pot rice cooks evenly.
- If rice is underdone: Add 2–3 tablespoons hot broth, cover, and cook on low 3 more minutes.
- If it’s too wet: Uncover and let it sit on low heat 2–3 minutes to evaporate excess liquid.
- Get that sear: Browning sausage first builds the savory base you want in a smoked sausage and rice skillet.
- Instant Pot option: Sauté sausage, aromatics, and spices; stir in rice and broth. Pressure cook 3 minutes (white rice), 10 minutes (brown rice), natural release 10. Stir in beans at the end.
- Brown rice swap: Use 1.75–2x liquid; simmer 35–40 minutes on low. Add beans during the last 10 minutes so they don’t blow out.
- Oven method: After toasting rice and adding liquid, cover and bake at 375°F (190°C) for 20–22 minutes. Fold in beans; rest 5 minutes.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Make it once, love it all week: This sausage, rice, and black beans skillet is a meal-prep superstar.
- Fridge: Store in airtight containers up to 4 days. Great for grab-and-go lunches.
- Freeze: Cool completely; portion and freeze up to 2 months. Thaw in the fridge overnight.
- Reheat on stovetop: Warm in a skillet over medium with a splash of broth or water until steamy.
- Microwave: Cover loosely and heat in 60–90 second bursts, stirring in between. Add a squeeze of lime to wake it up.
- Revive dry leftovers: Stir in a teaspoon of olive oil or a spoonful of salsa for moisture and flavor.
Variations & Substitutions
Make it your way: These easy twists keep dinner exciting and help you use what you have.
- Cajun-style: Use andouille and Cajun seasoning; finish with parsley instead of cilantro. Spicy sausage and rice for the win.
- Tex-Mex: Add chipotle in adobo and a handful of pepper jack; top with avocado and pico.
- Spanish-inspired: Swap in Spanish chorizo and add extra smoked paprika; finish with olives if you’re into it.
- Veggie-friendly: Use plant-based sausage and veggie broth. Keep it dairy-free or sprinkle dairy-free cheese.
- Lighter option: Chicken or turkey sausage, and add extra bell peppers or zucchini.
- Bean swap: Pinto or kidney beans work; even chickpeas for a nutty twist.
- Rice alternatives: Quinoa (same method, 15 minutes) or cauliflower rice (stir in at the end and cook 3–4 minutes).
- Add greens: Fold in baby spinach or kale in the last 2 minutes until wilted.
- Cheesy finish: Monterey Jack melts like a dream. For dairy-free, try shredded vegan cheese.
- Low-sodium: Use low-sodium broth and taste as you go—smoked sausage can be salty.
Big flavor, small effort—this Black Beans, Sausage and Rice Skillet nails that sweet spot between comfort food and smart eating. It’s a one-skillet dinner that actually earns a spot in the weekly rotation: fast, flexible, and seriously satisfying. If you cook one new recipe this week, let this be the one.
FAQ
What kind of rice works best for sausage and rice?
Long-grain white or jasmine gives the fluffiest texture in a one-pot sausage and rice skillet. Brown rice works too—just add more liquid and time (see tips above).
Can I make this gluten-free?
Yes. Use certified gluten-free smoked sausage and broth. The rest of the ingredients are naturally gluten-free. Skip cheese or use a GF, DF cheese if needed.
How do I keep the rice from getting mushy?
Rinse your rice, toast it briefly in the pan, and stick to the 1:1.5 rice-to-liquid guideline for white rice. Keep the lid on and avoid stirring during the simmer.
Can I use different beans?
Totally. Pinto, kidney, or even chickpeas will work in this sausage and rice dinner. Just drain and rinse before adding so the flavors stay bright and clean.
Is this good for meal prep?
10/10. It keeps 4 days in the fridge and reheats beautifully. Pack with lime wedges and hot sauce for a killer lunch bowl.
Can I make it spicier (or not spicy at all)?
Make it yours! For heat: andouille, jalapeño, chipotle, or hot sauce. For mild: kielbasa and skip the spicy seasonings; add sweet bell peppers for balance.
What if I only have frozen sausage?
Thaw it quickly in cool water or slice partially thawed and brown a bit longer. The sear matters—it’s the base of flavor for this skillet rice recipe.
Can I add cheese?
Yes! Stir in a handful of Monterey Jack or cheddar at the end and cover 1–2 minutes to melt. Or keep it dairy-free—still amazing.
One-Pot Sausage and Rice Skillet
One-pan Black Beans, Sausage and Rice Skillet—smoky, hearty, 30-minute dinner perfection. Easy weeknight meal, budget-friendly, gluten-free option, meal-prep ready.
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Servings: 4 servings
Equipment
- Large skillet with lid
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
Ingredients
- 1 tablespoon olive oil
- 13 ounces smoked sausage, sliced into 1/4-inch coins
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed and drained
- 2 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional, for heat
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley or sliced green onions for serving
Instructions
- Warm the olive oil in a large lidded skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned on the edges, 3–4 minutes.
- Add the diced onion and bell pepper. Cook until softened and lightly golden, 4–5 minutes, scraping up any browned bits from the pan.
- Stir in the garlic, paprika, Italian seasoning, red pepper flakes, salt, and pepper. Cook until fragrant, about 30 seconds.
- Add the rinsed rice and stir to coat it in the oil and seasonings for 30–60 seconds.
- Pour in the chicken broth and the diced tomatoes with their juices. Stir well and bring the mixture to a full boil.
- Reduce heat to low, cover, and simmer gently until the rice is tender and most of the liquid is absorbed, 15–18 minutes. Avoid stirring while it cooks.
- Remove from heat and rest, covered, for 5 minutes. Fluff with a fork, adjust salt and pepper to taste, and garnish with parsley or green onions. Serve hot.
Notes
Rinse the rice to remove extra starch and keep the grains fluffy. If the rice isn’t tender when the liquid is mostly absorbed, add 1–2 tablespoons of water, cover, and cook a few minutes more. For brown rice, add extra broth and increase the simmer time to about 40–45 minutes. Want more heat? Use andouille sausage or add a pinch of cayenne. Leftovers keep 3–4 days refrigerated; reheat with a splash of broth. This dish also freezes well for up to 3 months.
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