Sausage with Black Bean and Cilantro Rice

10 min
45-50 min


  • 1 package Coleman Natural Polish Kielbasa or bratwurst (12 oz / 4 links)
  • 3 tablespoons extra virgin olive oil or canola oil, divided
  • 1 cup diced onion, about 1 small onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 cup rice
  • 2 cups water (or more as needed, see Tips)
  • 1 15-ounce can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro


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.

Add the cumin, coriander, salt, and rice and stir together for about 30 seconds. Add the water, cover, and bring to a boil.

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.

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.

Pour the black beans and rice into a casserole dish and top with the cooked sausage. Garnish with remaining cilantro and serve immediately.

Different types of rice cook differently, so be sure to adjust the amount of water and cooking time according to the package directions.

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