# 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 It:
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.
07 - Remove from the heat. Sprinkle with chopped cilantro and serve with lime wedges.
