Name: Black Beans and Rice with Chicken Sausage – Chicken Sausage Recipes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 oz chicken sausage, sliced (I use the spicy kind for a kick); 1 tbsp olive oil; 1/2 onion, chopped; 1/2 green bell pepper, chopped; 1/2 red bell pepper, chopped; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp cumin; Salt and pepper to taste; 1 can (15 oz) black beans, drained and rinsed; 1 packet yellow rice (or 2 cups cooked rice of your choice); Chopped parsley or cilantro for garnish (optional)

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Let me tell you, this chicken sausage recipe has saved dinner more times than I can count. It’s that trusty dish I reach for when I want something hearty, simple, and yes—something I know my family won’t grumble about. We’ve got the holy trinity here: protein-packed chicken sausage, deeply satisfying black beans, and warm, fluffy rice. I usually throw in a pinch of whatever seasoning is within arm’s reach, and somehow it always turns out great. This is what sausage and rice recipes should aspire to be—zero stress, all flavor. This isn’t just a meal; it’s a hug in a bowl. And when I say “easy,” I mean it. You’ll brown some sausage, mix in beans and seasonings, cook up some yellow rice, and suddenly you’ve got yourself one of those black bean and rice recipes you’ll want to repeat weekly. Whether you’re craving sausage and chicken recipes, a yellow rice and sausage recipe with soul, or just a quick chicken rice and beans recipe to feed a crowd, this one ticks all the boxes. Trust me—it’s meat and rice recipes like this that keep my kitchen sane.

1) Key Takeaways
2) Easy Black Beans and Rice with Chicken Sausage Recipe
3) Ingredients for Black Beans and Rice with Chicken Sausage
4) How to Make Black Beans and Rice with Chicken Sausage
5) Tips for Making Black Beans and Rice with Chicken Sausage
6) Making Black Beans and Rice with Chicken Sausage Ahead of Time
7) Storing Leftover Black Beans and Rice with Chicken Sausage
8) Try these Main Course recipes next!
9) Black Beans and Rice with Chicken Sausage
10) Nutrition

1) Key Takeaways

A hearty, flavorful dinner using chicken sausage, black beans, and rice
Quick to prepare and easy to tweak with what you’ve got on hand
Perfect for busy weeknights, leftovers hold up great in the fridge
Delivers all the comfort of meat and rice recipes without being heavy

2) Easy Black Beans and Rice with Chicken Sausage Recipe

I don’t know about you, but I need recipes in my life that don’t argue back. Just easy ones that don’t require a separate trip to the store or forty-five dirty dishes. This one is exactly that kind of dish. We’re talking about chicken sausage recipes that taste like you spent all day cooking, but didn’t.

The best part? The ingredients are flexible. Got white beans instead of black? Toss ’em in. Prefer turkey sausage? Go for it. That’s why I always keep some type of sausage and rice recipes handy in my back pocket. They’re forgiving, and they feed a hungry crew fast.

I first made this after a long workday when my fridge looked sad and my energy was even sadder. One pan, one spoon, and 30 minutes later, I had something that tasted like I tried. We’ll count that as a win.

3) Ingredients for Black Beans and Rice with Chicken Sausage

Chicken Sausage: I usually go for the spicy variety, but you do you. It’s the star of all good sausage and chicken recipes, and adds that bold, smoky depth without much effort.

Olive Oil: Just a tablespoon is all you need to get things sizzling. If you’re low, butter or any neutral oil will work just fine.

Onion: Half of one, chopped. Sweet or yellow works, but red brings a sharper bite if you want that edge.

Bell Peppers: I use half red and half green for color and balance. They soften beautifully and add just enough sweetness.

Garlic: Two cloves, minced. You want that aroma, trust me. Nothing replaces that sizzle when it hits the pan.

Smoked Paprika & Cumin: These spices team up for warmth and just a touch of complexity. The cumin leans earthy while paprika brings the smoke.

Salt & Pepper: To your taste. A little goes a long way when you’ve already got sausage bringing in the flavor.

Black Beans: One can, rinsed. They add protein and turn this into a real black bean and rice recipe you’ll actually remember to make again.

Yellow Rice: A quick-cook packet works, but any cooked rice will do. White, brown, jasmine—it’s all welcome here.

Parsley or Cilantro: Optional, but worth it. A sprinkle of something green always makes the bowl feel fresher.

4) How to Make Black Beans and Rice with Chicken Sausage

Step 1: Heat a tablespoon of olive oil in a big skillet over medium heat. Once it’s shimmering, add your sliced chicken sausage and give it a few minutes to brown.

Step 2: Add the chopped onion and peppers. Cook everything together until they start to soften and smell amazing—about 5 minutes or so.

Step 3: Stir in the garlic, smoked paprika, cumin, salt, and pepper. Let it all cook for another minute to open up the flavor.

Step 4: Add your rinsed black beans to the skillet. Stir gently so nothing gets mashed. Let it all hang out on low heat while you prep the rice.

Step 5: If you’re making rice from a packet, get it going now. Or just reheat leftover rice—this recipe doesn’t judge.

Step 6: Spoon the sausage and bean mixture over the rice. If you’ve got fresh herbs, now’s the time to sprinkle them like you’re on a cooking show.

Step 7: Serve warm and enjoy one of the easiest chicken rice and beans recipes to ever grace your kitchen.

5) Tips for Making Black Beans and Rice with Chicken Sausage

Use the good skillet. You know the one—heavy bottom, cooks evenly, doesn’t burn everything to a crisp. It makes a difference here.

Play with your spice. Like it hotter? Toss in red pepper flakes or a splash of hot sauce. This yellow rice and sausage recipe adapts well to your heat tolerance.

Batch it up. This recipe multiplies easily. It’s great for meal prep, potlucks, or just stocking the fridge so future-you has dinner figured out.

6) Making Black Beans and Rice with Chicken Sausage Ahead of Time

This one’s a weeknight warrior. I often make it on Sunday and pack it into containers for lunches. If you use pre-cooked rice and sausage, it comes together in 20 minutes flat.

Keep the components separate if you’re planning ahead. Store the rice and sausage mix in different containers, then combine when you’re ready to eat. This way, everything heats evenly and stays fresh.

It also freezes well. Just skip the garnish until it hits your plate. When you’re short on time and want real food fast, few meat and rice recipes freeze and reheat this nicely.

7) Storing Leftover Black Beans and Rice with Chicken Sausage

Toss leftovers into an airtight container and stash in the fridge. It’ll keep for about 4 days. I reheat mine in the microwave with a damp paper towel on top to keep the rice soft.

If you want to freeze it, go right ahead. Let it cool completely first. Use freezer bags or containers, and label them—trust me, mystery meals are only fun once.

When reheating from frozen, thaw in the fridge overnight if you can. That way the rice stays fluffy and doesn’t turn mushy. Good chicken sausage recipes always give you more than one good meal.

8) Try these Main Course recipes next!

9) Black Beans and Rice with Chicken Sausage