Black Beans, Sausage, and Rice

Serves: 6

On Christmas Eve, I look for something easy and ethnic. This recipe is delightfully different, satisfying and easy. You will be excited to go after the leftovers.

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1 pound smoked sausage, cut into bite size pieces
1 small onion, chopped
3 green onions, chopped
3 cloves garlic, minced
1 teaspoon olive oil
1/2 teaspoon creole seasoning (i use tony’s chachere’s original creole seasoning)
1 (10-ounce) can diced tomatoes tomato, undrained
1 small can mild green chili
1 (15-ounce) can black beans, drained and rinsed
1 (14-ounce) can chicken broth
1 cup long grain rice, not instant


In a large family skillet with lid, heat oil on medium heat.

Add onion, green onion and garlic; sauté until soft.

Add sausage and Creole seasoning.

Once sausage is slightly brown, add tomatoes, green chilis, and black beans.

Stir until just combined.

Pour chicken broth into measuring cup and add water to measure 2 cups.

Add 1-cup rice and broth, water mixture to skillet.

Stir until combined.

Bring to a boil, cover and reduce heat to a simmer.

Cook until rice is cooked through and mixture is thickened slightly.


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