# What You Need:
→ Meats
01 - 10 oz smoked sausage (such as andouille or kielbasa), sliced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Grains & Legumes
06 - 1 cup long-grain white rice, rinsed
07 - 1 can (15 oz) black beans, drained and rinsed
→ Liquids
08 - 1 2/3 cups low-sodium chicken broth
09 - 1 can (14.5 oz) diced tomatoes with juices
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt (or to taste)
14 - 1/4 tsp black pepper
→ Garnishes
15 - 2 tbsp chopped fresh cilantro
16 - Lime wedges, for serving
# How To Make:
01 - Heat a large skillet over medium heat. Add the sliced sausage and cook until browned, about 4–5 minutes. Remove with a slotted spoon and set aside.
02 - In the same skillet, add the chopped onion and red bell pepper. Sauté for 3–4 minutes until softened. Add garlic and jalapeño; cook for 1 minute more.
03 - Stir in the rice, smoked paprika, cumin, oregano, salt, and pepper. Cook, stirring, for 1 minute to toast the rice and spices.
04 - Add the black beans, diced tomatoes with juices, and chicken broth. Stir well to combine.
05 - Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
06 - Return the browned sausage to the skillet and stir to combine. Cook uncovered for 2–3 minutes to heat through and allow excess liquid to evaporate. Remove from heat. Sprinkle with chopped cilantro and serve with lime wedges.
