Black beans & rice with chicken sausage is an easy, satisfying one-skillet meal. Packed with flavorful chicken sausage, veggies, and spicy Cajun seasonings, this dish hits the spot on a chilly night.
Never mind I am writing this post wearing a tank top as it is 80+ degrees outside. But Minnesota likes to play with us. “Winter is coming.”
We have been fans of spicy Cajun flavor for years. Jambalaya is one of our favorite dinners. Cajun seasoning is wonderful with a variety of foods, such as meatballs and even pasta.
Elements
Oil: Used to sauté the veggies. I typically use olive oil.
Red Onion: Typically I say use whatever onion you have available. But I think red onion is the best choice with spicy, Cajun-flavored recipes.
Ripe Bell Peppers: I see a lot of green peppers used in Cajun recipes, but I am not a fan. However, I love the sweet flavors of their ripe counterparts.
Chicken Sausage: I don’t eat pork, so I am always glad to find good chicken sausage. This brand and this brand are both delicious!
Garlic: Fresh garlic adds wonderful flavor.
Cajun Seasoning: We use a jarred Cajun seasoning mix. Many contain an excess of sodium, but this brand has less than many of them, most likely because it is marketed as a rub.
Tomato: One fresh tomato adds great color and flavor.
Green Chili: A 4-ounce can of chopped canned green chilies adds great flavor and added spice.
Black Beans: Red beans & rice is classic, but black beans are equally delicious. A 15-ounce can of black beans yields two cups of beans.
Chicken Stock: I always use low-sodium stock. The rice absorbs the stock as it cooks.
Rice: We are using long-grain white rice. The rice absorbs the stock and other seasonings as it cooks.
Preparation
Heat the oil in a large skillet. I use a large heavy-bottomed steel skillet. Add the red onion and bell pepper and sauté. While the veggies are in the skillet, use this opportunity to slice the sausage and prep the other ingredients.
Once the veggies are starting to soften, add the chicken sausage. Cook for a few minutes, stirring occasionally. Add the garlic and stir for a minute.
The remaining ingredients are then added to the skillet. Stir to combine well, then heat to boiling. Cover and allow the mixture to simmer until the rice is tender. Stir every 5 minutes or so.
After 25 minutes, test the rice. If still too chewy, add water or a little more chicken stock and allow to cook for another 5 minutes.
Serve immediately. I like green veggies with most of our meals, so I served the black beans & rice with chicken sausage with some roasted broccoli.
Black Beans & Rice with Chicken Sausage
Ingredients
- 2 tsp oil
- ½ cup red onion chopped
- ½ cup ripe bell pepper chopped
- 2 links chicken sausage -sliced into bite size pieces
- 2 cloves garlic minced or crushed
- 1 tsp cajun seasoning
- 1 medium tomato chopped
- 1 small can green chili undrained
- 1 cup black beans drained and rinsed
- 1 cup low sodium chicken stock
- ½ cup white rice
Instructions
- In a large skillet with a lid, heat oil on medium heat.
- Add onion and peppers to the skillet; sauté for about 5 minutes until starting to soften. Add the sliced chicken sausage and sauté for a 3-5 minutes as it starts to crisp a bit.
- Add the garlic and stir for one minute. Then add cajun seasonings, tomato, green, chili and black beans. Stir to combine
- Add the rice and chicken stock to the skillet.
- Stir until combined.
- Bring to a boil, cover and reduce heat to a simmer. Continue to cook, stirring every 5 minutes. Cook until the rice is cooked through and mixture as thickened, 20-25 minutes. Serve immediately.