Ingredients:

  • 1 tbsp Olive Oil
  • 1 cup Long Grain White Rice (Basmati or Jasmine recommended)
  • 1.5 cups Chicken Stock (or vegetable stock)
  • ½ tsp Kosher Salt
  • 12 oz Smoked Sausage (Spanish Chorizo or Andouille preferred), sliced into ½-inch rounds
  • 1 tbsp Olive Oil (if needed, only use if sausage is lean)
  • 1 large Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika (optional, but highly recommended)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 (15 oz) cans Black Beans, rinsed and drained
  • 1.5 cups Chicken Stock (or water)
  • 1 tbsp Red Wine or Cider Vinegar
  • ½ tsp Salt, plus more to taste
  • ¼ tsp Black Pepper
  • ½ cup Fresh Coriander (Cilantro), roughly chopped, for garnish
  • 1 Lime, cut into wedges, for garnish
  • Hot sauce or sour cream (optional, for garnish)

Instructions:

  1. Mise en Place: Dice the onion and pepper, mince the garlic, and slice the sausage. Rinse the rice thoroughly under cold running water until the water runs clear (this is key for non-sticky rice).
  2. Cook the Rice: Heat 1 tbsp of olive oil in a heavy-bottomed pot. Add the rinsed rice and toast for 1 minute until fragrant. Add the 1.5 cups of stock and salt. Bring to a rolling boil.
  3. Simmer Rice: Immediately reduce the heat to the lowest setting, cover tightly, and simmer for 18 minutes. Crucially: Do not lift the lid!
  4. Rest the Rice: Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.
  5. Brown the Sausage: In a large Dutch oven, cook the sausage slices over medium heat until well-browned and the fat has rendered (about 5–7 minutes). Remove the sausage with a slotted spoon and set aside, leaving the fat in the pot.
  6. Sauté the Aromatics: If you have less than 2 tablespoons of fat, add a drizzle of olive oil. Add the diced onion and bell pepper. Sauté gently until softened and translucent (about 6–8 minutes).
  7. Add Garlic: Stir in the minced garlic. Cook for 1 minute until fragrant—watch carefully so it doesn't burn!
  8. Bloom the Spices and Deglaze: Sprinkle the cumin, oregano, and smoked paprika over the vegetables. Cook for 30 seconds, stirring constantly. Pour in the diced tomatoes (undrained) and scrape up any browned bits from the bottom of the pot. Cook for 2 minutes.
  9. Simmer: Add the rinsed black beans, 1.5 cups of stock, salt, and pepper. Bring to a low boil, then reduce heat and simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
  10. Finish and Season: Stir the reserved cooked sausage back into the bean mixture. Cook for 2 minutes to heat through. Stir in the red wine or cider vinegar. Taste and adjust salt/pepper.
  11. Plating: Spoon the fluffy rice into bowls. Ladle a generous portion of the sausage and bean mixture over the top. Garnish heavily with fresh coriander and serve immediately with a wedge of lime.