Ingredients:

  • 12 oz smoked turkey andouille sausage, sliced into 1/4 inch rounds
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1.5 cups long-grain white rice, rinsed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 tbsp tomato paste
  • 2.5 cups low-sodium chicken or vegetable broth
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh lime, cut into wedges
  • salt and black pepper to taste

Instructions:

  1. Heat 1 teaspoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sliced turkey sausage and cook for 4 minutes until the edges are crispy and browned. Remove the sausage with a slotted spoon and set aside.
  2. In the same skillet with the rendered fat, add the diced onion and green bell pepper. Sauté for 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until fragrant.
  3. Add the rinsed dry rice to the skillet. Stir constantly for 2 minutes to toast the grains and coat them in the aromatics and spices (oregano, cumin, smoked paprika, and cayenne).
  4. Pour in the broth and add the rinsed black beans and browned sausage back into the pan. Bring the mixture to a boil.
  5. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.
  6. Remove from heat. Stir in the apple cider vinegar and fresh cilantro. Fluff with a fork and serve with fresh lime wedges.