Go Back
Macro shot of fluffy reddish-brown seasoned rice and seared sausage rounds in One-Pot Black Beans and Rice.

One-Pot Black Beans and Rice with Seared Smoked Sausage

This One-Pot Black Beans and Rice features crispy seared smoked sausage, fluffy seasoned long-grain rice with a savory reddish-brown tint, and a vibrant tricolor bell pepper blend. A 40-minute weeknight dinner that is big on flavor and low on cleanup.
Print Recipe Pin for Later
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Cajun-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (450g) Smoked Sausage sliced into thick rounds
  • 1.5 cups (300g) Long-Grain White Rice rinsed well
  • 1 can (425g) Black Beans drained and rinsed
  • 3 Bell Peppers 1 red, 1 yellow, 1 green, diced
  • 2.5 cups (600ml) Chicken Broth or vegetable broth
  • 1 tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/4 cup Fresh Parsley chopped for garnish

Equipment

  • 1 Large Pot or Dutch Oven Heavy-bottomed preferred for even searing.
  • 1 Slotted Spoon

Method
 

Preparation
  1. Heat oil in a large pot over medium-high heat. Add sausage rounds and sear until edges are dark brown and crispy. Remove with a slotted spoon.
  2. In the same pot, add diced red, yellow, and green bell peppers. Sauté until tender, about 5 minutes. Stir in garlic and cook for 30 seconds.
  3. Add rinsed rice to the pot. Stir for 2 minutes to toast the grains and coat them in the spices and sausage oil for that reddish-brown tint.
  4. Stir in broth, black beans, and the seared sausage. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
  5. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and garnish with freshly chopped parsley.

Notes

Rinse rice until water runs clear for the fluffiest results.
Don't skip the resting time—it allows the moisture to stabilize.