Ingredients
Scale
- 1 lb Chicken Sausage, sliced into 1/2-inch thick rounds
- 1 tbsp Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 (15-ounce) can Black Beans, rinsed and drained
- 1 (15-ounce) can Diced Tomatoes, undrained
- 1 cup Long Grain Rice
- 2 cups Chicken Broth
- 1 tsp Cumin
- 1/2 tsp Chili Powder
- Salt and Pepper to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken sausage and cook until browned on all sides, about 5-7 minutes. Remove sausage from pot and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the cumin and chili powder. Add the rinsed black beans, diced tomatoes (undrained), rice, and chicken broth. Season with salt and pepper to taste.
- Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- Step 5: Stir in the cooked chicken sausage. Serve hot. Garnish with fresh cilantro or a squeeze of lime juice, if desired.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to maintain moisture.
- For a heartier meal, serve this dish alongside a dollop of sour cream or Greek yogurt, and a side of crusty bread for dipping.
- To prevent sticking and ensure even cooking of the rice, use a heavy-bottomed pot like a Dutch oven.
- Don't be afraid to experiment with different spices; smoked paprika or chipotle powder would add a delicious smoky depth to this recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American