One Pan Sausage, Rice and Beans (Edit recipe)

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When I say one pan here, I really mean it. You don't take out another pot to make this - not to cook the rice, not for anything! This is an under 30-minute-meal that is healthy but is also good comfort food.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 6

Ingredients

12 oz Andouille Sausage, I use AmyLu, cut into rounds
1 whole Yellow Onion, small, diced
1 whole Red Bell Pepper, diced
3 cloves Garlic, minced
1 tsp Organic Ground Cumin - The Spice Lab
1 tsp Smoked Paprika
0.5 tsp Oregano, Dried
0.5 tsp Chili Powder
1 cup Long-Grain Rice, uncooked
15 oz Black Beans, drained and rinsed
2 cups Chicken Broth, Low Sodium

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet or deep pan, heat a little oil over medium heat. Add sliced sausage and cook until browned on both sides. Once finished, remove and set aside.
In the same pan, add diced onion, garlic, and bell pepper. Cook for a few minutes until softened.
Add the cumin, paprika, oregano and chili powder. Stir until combined.
Add the rice, black beans, broth and cooked sausage back into the pot. Stir and bring to a boil.
Once boiling, reduce heat and simmer for 10 minutes, or until rice is cooked.
Remove from the heat and fluff with a fork.
Serve hot, or store in an airtight container for up to 3 days in the fridge.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	403
Fat:	14 g
Carbohydrates:	46 g
Protein:	25 g
Cholesterol:	37 g
Sodium:	57 mg
Fiber:	10 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.