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15-Minute Mexican Sausage, Black Beans, and Rice Skillet

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Mexican Rice and Beans Skillet with Sausage — 🍚🫘💃 A FAST and EASY recipe that’s loaded with Mexican-inspired flavors and ingredients! Break out of your chicken rut with this FLAVORFUL dish that’s perfect for busy weeknights!

15-Minute Mexican Rice and Beans Skillet with Sausage. - 3
  • Easy Mexican Rice and Beans Skillet
  • Mexican Skillet Ingredients
  • How to Make Mexican Sausage, Rice & Beans Skillet
  • What To Serve With Mexican Sausage Skillet
  • Recipe FAQs
  • 15-Minute Mexican Sausage, Black Beans, and Rice Skillet Recipe
  • More Easy Mexican Skillet Recipes:

Easy Mexican Rice and Beans Skillet

I am always trying to change up our usual chicken dinners and if you’d like to do the same, this is just the recipe for you! This black beans and rice skillet is easy, ready in 15 minutes, and loaded with so many Mexican-inspired flavors and ingredients.

There are both sautéed sweet Vidalia onions and green onions for a savory punch. There are red bell peppers and corn for juicy texture and natural sweetness, black beans and rice add heartiness, and kielbasa adds a comfort food touch.

Everything is perfumed with garlic, cumin, and an optional pinch of cayenne pepper. It doesn’t make it hot but instead just adds flavor. Cilantro adds the quintessential Mexican sabor .

15-Minute Mexican Sausage, Black Beans, and Rice Skillet. - 4

Mexican Skillet Ingredients

To make Mexican black beans and rice with sausage, you’ll need:

  • Olive oil – Avocado oil will also work
  • Sweet Vidalia onion
  • Red bell pepper
  • Pre-cooked sausage
  • Garlic
  • Cumin
  • Cayenne pepper
  • Salt – Because I use no or low-salt products where ever possible, including the canned beans and chicken broth, I added additional salt to balance the flavor. If you’re using items that are already salted, you may wish to add less salt than I did or none at all. Taste and season as needed
  • Precooked Spanish rice – I use packaged rice most of the time, but you can use leftover homemade Spanish rice if you have it on hand. Or, use any kind of rice you like best such as Basmati rice or Jasmine rice. Just make sure it’s fully cooked
  • Black beans
  • Corn
  • Chicken broth
  • Green onions
  • Fresh cilantro

Note : Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

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How to Make Mexican Sausage, Rice & Beans Skillet

  1. First, saute the onions in some olive oil in a large pot or Dutch oven until softened and lightly browned.
  2. Stir in the red pepper, sausage, garlic, cumin, and cayenne, and satué for a few more minutes over medium heat.
  3. Add the rice, beans, corn, and broth, and simmer just until warmed through.
  4. The green onions and cilantro are stirred in last, just before serving.
  5. Season to taste, and enjoy!
15 Minute Mexican Sausage Black Beans & Rice Skillet Pinterest image. - 6

What To Serve With Mexican Sausage Skillet

Classic House Salad - An EASY side salad recipe to serve with your favorite entree or alongside the main course! Made with common ingredients that you likely have already, but it's flexible and adaptable so you can ADD anything else you have on hand! The simple vinaigrette is easy, light, and flavorful but your favorite salad dressing also works. - 7 Classic House Salad - An EASY side salad recipe to serve with your favorite entree or alongside the main course! Made with common ingredients that you likely have already, but it's flexible and adaptable so you can ADD anything else you have on hand! The simple vinaigrette is easy, light, and flavorful but your favorite salad dressing also works. - 8

House Salad

Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips! - 9 Baked Tortilla Chips - Making tortilla chips at home is FAST and EASY! Ready in just 20 minutes. These are BAKED not fried so they're healthier, too! Perfect for salsa, guac, or anytime you need tortilla chips! - 10

Baked Tortilla Chips

Colorful mixed vegetable rice dish in a stainless steel pan. - 11 Colorful mixed vegetable rice dish in a stainless steel pan. - 12

Very Veggie Rice and Beans

Skillet Zucchini, Corn, and Peppers (Calabacitas) - An EASY Mexican-inspired recipe ready in 15 minutes with zucchini, corn, bell peppers, tomatoes, and green chiles!! HEALTHY, vegan, and naturally gluten-free! When there's an abundance of summer produce, this recipe is PERFECT!!  - 13 Skillet Zucchini, Corn, and Peppers (Calabacitas) - An EASY Mexican-inspired recipe ready in 15 minutes with zucchini, corn, bell peppers, tomatoes, and green chiles!! HEALTHY, vegan, and naturally gluten-free! When there's an abundance of summer produce, this recipe is PERFECT!!  - 14

Skillet Zucchini, Corn, and Peppers (Calabacitas)

Of course! I used turkey kielbasa in this sausage, beans, and rice skillet, but you can use your favorite type of sausage or kielbasa. Just make sure you’re using a sausage that’s already been cooked rather than ‘fresh sausage’ that’s in casings that you’d need to cook — that’s not what we’re going for here. You could even use ground sausage that you brown, cook, and crumble in a separate skillet, and then add that into the skillet with the onions, garlic, corn, beans, and rice.

Absolutely! This recipe is very forgiving. Feel free to mix and match different ingredients, and use up whatever you have on hand. Green bell peppers, mushrooms, and even zucchini make great additions.

I haven’t tested it but assume any kind of plant-based sausage would work. Or, you could omit the meat, and add extra beans. Make sure to swap the chicken broth with vegetable broth, too.

Stored in an airtight container, leftovers will stay fresh in the refrigerator for up to 5 days, making this Mexican rice recipe great for meal prep. To serve, reheat them in the microwave or in a skillet over medium heat.

Mexican Sausage Black Beans & Rice Skillet Pinterest image. - 15

Equipment

  • 1 large skillet

Ingredients

  • ▢ 3 tablespoons olive oil
  • ▢ 1 large sweet Vidalia onion , diced small
  • ▢ 1 large red bell pepper , diced small
  • ▢ one 14-ounce precooked sausage , I used turkey kielbasa, sliced into thin rounds
  • ▢ 3 to 5 cloves garlic , finely minced or pressed
  • ▢ 2 to 3 teaspoons cumin
  • ▢ pinch cayenne pepper , optional and to taste
  • ▢ one 8-ounce bag precooked Spanish rice , or your favorite type of cooked rice*
  • ▢ one 15-ounce can black beans , drained and rinsed (I use no-salt added)
  • ▢ ¾ cup corn , I use frozen corn straight from the freezer
  • ▢ ½ cup low-sodium chicken broth
  • ▢ 2 to 3 green onions , sliced into thin rounds
  • ▢ 2 tablespoons fresh cilantro , minced; or to taste
  • ▢ ½ teaspoon kosher salt , or to taste
  • ▢ ½ teaspoon freshly ground black pepper , or to taste

Instructions

  • To a large skillet, add the olive oil, onions, and cook over medium-high heat until softened and lightly browned, about 5 minutes; stir frequently.
  • Add the red pepper, sausage, garlic, cumin, optional cayenne, and stir to combine. Cook for about 2 to 3 minutes; stir occasionally.
  • Add the rice, beans, corn, broth, and stir to combine. Cook for about 3 minutes or until everything is warmed though; stir occasionally.
  • Add the green onions, cilantro, salt, pepper, stir to combine, check for seasoning balance and if desired add more salt, pepper, cumin, etc.
  • Serve immediately.

Notes

  • *I used precooked Spanish rice to both save time and add flavor but you can go with your favorite type of rice. Just make sure the rice is already cooked when adding it to the skillet.
  • Leftovers will keep airtight in the fridge for up to 5 days.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted January 21, 2019 and republished January 5, 2023 with updated text.

A bowl filled with sausage, rice, corn, beans, and diced vegetables. - 25

15-Minute Mexican Sausage, Black Beans, and Rice Skillet

Equipment

  • 1 large skillet

Ingredients

  • 3 tablespoons olive oil
  • 1 large sweet Vidalia onion diced small
  • 1 large red bell pepper diced small
  • one 14-ounce precooked sausage I used turkey kielbasa, sliced into thin rounds
  • 3 to 5 cloves garlic finely minced or pressed
  • 2 to 3 teaspoons cumin
  • pinch cayenne pepper optional and to taste
  • one 8-ounce bag precooked Spanish rice or your favorite type of cooked rice*
  • one 15-ounce can black beans drained and rinsed (I use no-salt added)
  • ¾ cup corn I use frozen corn straight from the freezer
  • ½ cup low-sodium chicken broth
  • 2 to 3 green onions sliced into thin rounds
  • 2 tablespoons fresh cilantro minced; or to taste
  • ½ teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste

Instructions

  • To a large skillet, add the olive oil, onions, and cook over medium-high heat until softened and lightly browned, about 5 minutes; stir frequently.
  • Add the red pepper, sausage, garlic, cumin, optional cayenne, and stir to combine. Cook for about 2 to 3 minutes; stir occasionally.
  • Add the rice, beans, corn, broth, and stir to combine. Cook for about 3 minutes or until everything is warmed though; stir occasionally.
  • Add the green onions, cilantro, salt, pepper, stir to combine, check for seasoning balance and if desired add more salt, pepper, cumin, etc.
  • Serve immediately.

Notes

  • *I used precooked Spanish rice to both save time and add flavor but you can go with your favorite type of rice. Just make sure the rice is already cooked when adding it to the skillet.
  • Leftovers will keep airtight in the fridge for up to 5 days.

Nutrition

15-Minute Mexican Sausage, Black Beans, and Rice Skillet - AverieCooks.com