Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup long-grain rice
- 1 lb sausage (chicken or turkey)
- 1 cup bell peppers, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin, ground
- 2 cups low-sodium vegetable broth
- cilantro, fresh (optional)
Instructions
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Once hot, toss in diced onion and minced garlic.
- Sauté until the onion turns translucent, about 3-4 minutes.
- Add sliced chicken or turkey sausage to the skillet.
- Cook until browned on all sides—approximately 5-7 minutes.
- Stir in diced bell peppers along with cumin.
- Cook for another 3-4 minutes until the peppers soften slightly.
- Pour in rinsed black beans and long-grain rice into the skillet.
- Follow this by adding vegetable broth.
- Stir everything together gently until well combined.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce heat to low, cover the skillet, and simmer for about 20 minutes or until rice is tender.
- Remove from heat but let it sit covered for an additional 5 minutes.
- Fluff gently with a fork before serving.
- Garnish with fresh cilantro if desired, and enjoy immediately.
Notes
Store leftovers in airtight containers.
Reheat gently on the stovetop.
Serve with fresh cilantro garnish.
Use smoked sausage for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg