Smoked Sausage with Black Bean and Cilantro Rice

Smoked Sausage with Black Bean and Cilantro Rice

There’s something timeless about the combination of sausage, beans, and rice. It’s hearty. It’s satisfying. And when done right, it brings bold flavor to the table without the need for complicated prep. With smoky Coleman Natural Kielbasa, a fresh cilantro-lime rice base, and the comfort of seasoned black beans, this dish is equally perfect for cozy weeknight dinners or big weekend gatherings. Even better? It comes together in one pan, making cleanup almost as easy as the cooking.

SERVINGS
4-6
PREP TIME
10 min
COOK TIME
45-50 min
Dairy-Free Gluten-Free

INGREDIENTS

  • 1 package Coleman Polish Kielbasa Uncured Sausage
  • 3 tablespoons extra virgin olive oil, divided
  • 1 small onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 cup rice
  • 2 cups water
  • 1 15-ounce can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro

INSTRUCTIONS

  1. Add 2 tablespoons of the oil to a medium saucepan and heat over medium high heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
  2. Add the cumin, coriander, salt, and rice and stir together for about 30 seconds. Add the water, cover, and bring to a boil.
  3. Reduce heat to simmer and cook until rice is tender and the water is absorbed, about 20-30 minutes. Stir in the black beans and most of the cilantro, reserving about a tablespoon for garnish. Remove from heat, cover, and set aside to stay warm.
  4. Add the remaining oil to a medium skillet over medium high heat and then add the sausages and cook, uncovered, until browned, about 3 minutes per side.
  5. Pour the black beans and rice into a casserole dish and top with the cooked sausage. Garnish with remaining cilantro and serve immediately.

Find this recipe at:

https://colemannatural.com/kitchen/smoked-sausage-cilantro-rice-and-beans/