One-Pot Black Beans Sausage and Rice Skillet
A hearty Creole-inspired one-pot meal combining smoky sausage, tender black beans, and fluffy rice in a savory tomato broth. Perfect for busy weeknight dinners when you need something filling and flavorful that the whole family will love. The Rotel tomatoes and Creole seasoning add authentic Louisiana flavor, while the simple one-skillet method makes cleanup a breeze.
Ingredients
- 1 lb smoked sausage, cut into bite size pieces
- 1 small onion, chopped
- 3 green onions, chopped
- 1 clove garlic, minced
- 1 teaspoon vegetable oil
- ½ teaspoon creole seasoning
- 1 10 ounce can rotel diced tomatoes with mild green chilies, undraineddiced tomatoes + diced green chiles1 can + 1/4 cupmild
separate ingredients work well
- 1 15 ounce can black beans, drained and rinsed
- 1 14 ounce can chicken broth
- 1 cup long grain rice, not instant
- water
Instructions
- 1
Heat oil in large family skillet with lid over medium heat
- 2
Add onion, green onion and garlic and saute until soft
- 3
Add sausage and Creole seasoning
- 4
Cook until sausage is slightly brown
- 5
Add Rotel and black beans and stir until just combined
- 6
Pour chicken broth into measuring cup and add water to measure 2 cups total
- 7
Add rice and broth mixture to skillet and stir until combined
- 8
Bring to a boil, cover and reduce heat to simmer
- 9
Cook until rice is cooked through and mixture is thickened slightly
Tips
Use a heavy-bottomed skillet to prevent rice from burning on the bottom during simmering.
Let the dish rest for 5 minutes after cooking to allow the rice to absorb any remaining liquid.
Adjust the Creole seasoning to taste - start with less if sensitive to spice.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can be made 1 day ahead and reheated with splash of broth
Serve hot directly from skillet with cornbread or crusty bread
Common Mistakes
Use long grain rice to avoid mushy texture
Don't skip the simmering step to ensure rice cooks properly
Substitutions
separate ingredients work well
FAQ
Can I use instant rice instead?
Not recommended as instant rice will become mushy with the long cooking time. Stick with long grain rice for best texture.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat with a splash of broth to restore moisture.
Can I freeze this dish?
Yes, freeze in portions for up to 3 months. Thaw overnight and reheat gently, adding liquid as needed.