15-Minute Mexican Sausage, Black Beans, and Rice Skillet
User Reviews
4.3
15-Minute Mexican Sausage, Black Beans, and Rice Skillet
Description
The 15-Minute Mexican Sausage, Black Beans, and Rice Skillet is a versatile skillet dish that starts by softening onions and red bell peppers in olive oil. Pre-cooked turkey kielbasa sausage adds savory richness alongside the black beans and corn. The ingredients are combined with cooked rice and chicken broth, then warmed through to blend flavors. Aromatics like garlic, cumin, and optional cayenne provide a gently spiced backdrop, while fresh cilantro and green onions finish the skillet with brightness and herbaceous notes.
The textures vary from soft beans and rice to tender-crisp peppers and sausage slices, creating a satisfying bite with each spoonful. This skillet cooks quickly and is designed for speedy preparation during busy evenings. It makes an excellent standalone meal or a filling side dish with a salad or sautéed greens.
Since leftovers keep well refrigerated for up to five days, this dish is also practical for meal prepping or packed lunches. Using pre-cooked Spanish rice adds flavor and saves cooking time, but other cooked rice varieties work fine as well.
Ingredients
- 3 tablespoons olive oil
- 1 onion diced small, large sweet Vidalia
- 1 red bell pepper diced small, large
- sausage I used turkey kielbasa, sliced into thin rounds, precooked
- 3 to 5 cloves garlic finely minced or pressed
- 2 to 3 teaspoons cumin
- pinch cayenne pepper optional and to taste
- Spanish rice or your favorite type of cooked rice, precooked
- black beans drained and rinsed (I use no-salt added, canned
- ¾ cup corn I use frozen corn straight from the freezer
- ½ cup chicken broth low-sodium
- 2 to 3 green onions sliced into thin rounds
- 2 tablespoons cilantro minced; or to taste, fresh
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
Instructions
- To a large skillet, add the olive oil, onions, and cook over medium-high heat until softened and lightly browned, about 5 minutes; stir frequently.
- Add the red pepper, sausage, garlic, cumin, optional cayenne, and stir to combine. Cook for about 2 to 3 minutes; stir occasionally.
- Add the rice, beans, corn, broth, and stir to combine. Cook for about 3 minutes or until everything is warmed though; stir occasionally.
- Add the green onions, cilantro, salt, pepper, stir to combine, check for seasoning balance and if desired add more salt, pepper, cumin, etc.
- Serve immediately.
Notes
- Use pre-cooked rice to speed up preparation; Spanish rice adds more flavor.
- Leftovers can be stored airtight in the fridge for up to 5 days and reheated gently.
- Adjust cayenne pepper to your preferred heat level or omit if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 516kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 40mg | 13% |
| Sodium | 1176mg | 49% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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