15-Minute Mexican Sausage, Black Beans, and Rice Skillet
A FAST and EASY Mexican rice and beans recipe! Break out of your chicken rut with this FLAVORFUL dish that's perfect for busy weeknights!!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: black beans and rice, easy rice and beans, mexican rice and beans, mexican rice and beans recipe, sausage beans and rice
Servings: 6
Calories: 516kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
1large sweet Vidalia oniondiced small
1large red bell pepperdiced small
one 14-ounce precooked sausageI used turkey kielbasa, sliced into thin rounds
3 to 5clovesgarlicfinely minced or pressed
2 to 3teaspoonscumin
pinchcayenne pepperoptional and to taste
one 8-ounce bag precooked Spanish riceor your favorite type of cooked rice*
one 15-ounce can black beansdrained and rinsed (I use no-salt added)
¾cupcornI use frozen corn straight from the freezer
½cuplow-sodium chicken broth
2 to 3green onionssliced into thin rounds
2tablespoonsfresh cilantrominced; or to taste
½teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
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
*I used precooked Spanish rice to both save time and add flavor but you can go with your favorite type of rice. Just make sure the rice is already cooked when adding it to the skillet.
Leftovers will keep airtight in the fridge for up to 5 days.