Ingredients:
Kielbasa sausage (sweet or spicy, such as lumberjack sausage)
Olive oil
1 small onion, diced
1 bell pepper, diced (or use poblano or banana pepper for extra heat)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon chili powder
1 cup uncooked long-grain white rice (brown rice may be substituted)
2 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
Fresh cilantro, chopped
Salt and pepper, to taste
Lime wedges (optional)
Instructions:
Slice the kielbasa. In a Dutch oven over medium heat, drizzle in a little olive oil and cook the sausage until browned on both sides. Remove and set aside.
Add the diced onion and bell pepper (or poblano/banana pepper for spice) to the same pot. Sauté until softened, then stir in the minced garlic.
Mix in the cumin, smoked paprika, oregano, and chili powder.
Add the rice and stir until coated with the seasoning mixture.
Pour in the chicken broth. Bring to a boil, then reduce to low. Either cover and simmer until the rice is tender (about 15 minutes) or remove from the heat and allow the rice to finish cooking.
Stir in the black beans, reserved sausage, salt, and pepper.
Finish with fresh cilantro and, if desired, a squeeze of lime juice.
Notes:
This is a simple one-pot dish that tastes even better the next day.
Adjust the spice level by choosing your sausage and peppers accordingly.