Ingredients:

  • 1 lb smoked turkey sausage, sliced into rounds
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1½ cups long-grain white rice, uncooked
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • 1 bay leaf
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch deep skillet or Dutch oven.
  2. Add the smoked turkey sausage slices and cook until they develop a dark, chestnut brown crust on both sides.
  3. Stir in the diced onion and green bell pepper, sautéing until the vegetables are translucent and fragrant.
  4. Add the minced garlic and cook for 60 seconds to avoid burning.
  5. Pour in the uncooked rice, stirring constantly for 2-3 minutes until the edges of the grains look translucent.
  6. Stir in the smoked paprika, oregano, and cayenne pepper, ensuring every grain of rice is coated in the seasoned oil.
  7. Pour in the chicken broth and add the bay leaf, scraping the bottom of the pan to release the browned bits.
  8. Bring the liquid to a boil, then immediately reduce heat to low.
  9. Cover with a tight lid and simmer for 15-18 minutes.
  10. Remove the lid and stir in the drained red kidney beans and black beans.
  11. Replace the lid and let the pot sit off the heat for 5 minutes to allow the residual steam to heat the beans and finish the rice.
  12. Remove the bay leaf, season with salt and black pepper to taste, and fluff the mixture with a fork before serving.