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This Brazilian Rice and Beans recipe is an easy one-pan dinner made with smoked sausage, pinto beans, long-grain rice, garlic, and green onion. Everything cooks together in one skillet and is ready in about 40 minutes. It is filling, inexpensive, and easy enough to make on a busy weeknight.
An Easy One-Pan Dinner
This is one of those dinners I make and then wonder why I ever let it fall out of our regular rotation. It is so easy to throw together, everyone in my family eats it, and I only have one pan to wash when dinner is over.
This beans and rice dinner is the perfect combination of savory and comforting. IMake this a complete meal alongside a simple green or fruit salad and our delicious Brazilian Cheese Bread. A quick and easy dinner for all ages!
❤️ Erica
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“So good… one of the best bean-rice-sausage recipes I’ve made. Will definitely make again.”
Savannah
“I’ve made this twice in the past month. Both times were heavenly. Simple, hearty… and the flavor is just right.”
Christopher
“I have made this many times, and it’s a favorite in our household. It’s fast, inexpensive, filling, and easy to modify.”
Sonya
Table of Contents
Ingredients
- Oil – I usually use vegetable oil for browning the sausage, but another neutral cooking oil works too.
- Smoked sausage – Use your favorite fully cooked smoked sausage. Chicken, pork, turkey, and beef sausage all work.
- Green onion and garlic – These give the rice and beans a simple savory base without requiring a long list of seasonings.
- Long-grain white rice – Use uncooked rice. Jasmine or basmati rice can also work well in this recipe.
- Chicken broth – The rice cooks directly in the broth, which gives it more flavor than cooking it in plain water.
- Pinto beans – Canned beans make this version especially quick. Drain and rinse them before adding them to the skillet.
- Bay leaves – They season the rice while it simmers. Be sure to remove them before serving.
- Salt and pepper – Add these to taste, keeping in mind that smoked sausage and chicken broth can already contain quite a bit of salt.
Ingredient Additions and Substitutions
One of my favorite things about this recipe is how easy it is to change.
- Beans: Substitute black beans, kidney beans, or navy beans for the pinto beans. A reader also added black lentils with good results.
- Sausage: Try andouille, kielbasa, chicken sausage, turkey sausage, or beef smoked sausage. Readers have also used bacon and salt pork.
- Onion: No green onions? Use chopped white or yellow onion instead.
- Peppers: Add diced bell pepper for more vegetables or chopped jalapeño or cayenne if you want some heat.
- Seasonings: Cumin, oregano, thyme, smoked paprika, chili powder, or cayenne can all be added to taste.
- Fresh herbs: Cilantro or parsley are easy additions right before serving.
- Lime: A squeeze of fresh lime juice at the end brightens up the whole dish.
- Tomatoes and olives: Diced tomatoes or green olives can also be stirred in for a different flavor.
- Brown rice: I would not substitute brown rice using the recipe exactly as written. Brown rice takes longer to cook and usually needs more liquid.
- Dry beans: You can use them, but cook the beans until tender before adding them to this recipe. Uncooked dry beans require much more liquid and cooking time than the rice.
How to Make Brazilian Rice and Beans
- Brown the sausage. Heat the oil in a large, deep skillet with a lid over medium heat. Add the sliced sausage and cook for a few minutes until it starts to brown. Add the green onion and garlic and cook until the onion softens and the garlic smells fragrant.
- Add the rice and remaining ingredients. Stir in the uncooked rice, chicken broth, drained and rinsed beans, bay leaves, salt, and pepper. Stir well and bring everything to a boil.
- Cover and simmer. Reduce the heat to low and cover the skillet. Simmer for 20 to 25 minutes, or until the rice is tender and has absorbed the liquid. Try not to lift the lid or stir the rice while it cooks.
- Fluff and serve. Remove the skillet from the heat and discard the bay leaves. Fluff the rice gently with a fork, taste, and add more salt or pepper if needed.
Recipe Tips
- Use a skillet with a tight-fitting lid. Trapped steam is what helps the rice cook evenly.
- Let the sausage brown. Give it a couple of minutes in the hot skillet before adding the onions and garlic. Those browned edges add a lot of flavor.
- Keep the heat low once you cover the pan. You want a gentle simmer, not a hard boil.
- Don’t keep lifting the lid. One reader had trouble getting the rice to cook through, and keeping the skillet covered during the simmer is especially important.
- Don’t stir the rice while it simmers. Too much stirring can make the rice softer and stickier.
- Watch the salt. Sausage and broth vary a lot in saltiness, so I would rather start with less and add more at the end.
- If the rice is still firm: Add a small splash of hot broth or water, cover again, and cook for another few minutes.
- For separate, fluffy grains: You can rinse long-grain rice before cooking. Drain it very well before adding it to the skillet. Rinsing away some surface starch is also used in Brazilian-style rice preparations.
- Instant pot: Brazilian Rice and Beans can be made easily in the Instant Pot too! Use the saute setting for the sausage, onions, garlic, and peppers, then add the broth, seasonings, and rice and cook on high for a few minutes. Do a quick release and you’re done!
Frequently Asked Questions
Yes you can use dried beans, but there is a bit more prep work and time involved. First wash the dried beans with cold water. Put them in a large bowl and double the water to the height of the beans. Refrigerate for 4 hours. To quick soak the beans, boil in a pot of water for one minute, turn off the heat and let them sit covered for an hour.
The rice, beans, vegetables, and seasonings in the recipe are naturally gluten-free, but check the labels on your sausage and chicken broth. Ingredients and manufacturing practices vary by brand.
Yes, but cook them separately first. Soak and cook the dried beans until they are tender, then drain them and use the cooked beans in the recipe. Do not add uncooked dry beans directly to the skillet because their cooking time and liquid requirements are completely different from the rice.
Make sure the mixture comes to a boil before reducing the heat, then cover the skillet tightly and keep it at a low simmer for the full 20 to 25 minutes. Try not to lift the lid. If the rice is still firm and the liquid has been absorbed, add a small splash of hot broth or water and cook it covered for a few more minutes. A reader who had trouble with the rice also wondered about keeping the pan covered, which is an important part of the cooking method.
Yes. Leave out the sausage and substitute vegetable broth for the chicken broth. If you still want some smoky flavor, add a little smoked paprika. You can also add extra beans to make the meal more filling.
Make Ahead and Storage
You can slice the sausage, chop the green onions, and mince the garlic ahead of time. Keep everything refrigerated until you are ready to cook. I prefer cooking the rice right before serving because that is when the texture is best.
To refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. This follows current USDA guidance for cooked leftovers.
To freeze: Let the rice and beans cool, then transfer to a freezer-safe container. I like to freeze individual portions because they are easy to grab for lunch. For best quality, use within about 3 months.
To reheat: Add a splash of broth or water before reheating so the rice doesn’t dry out. Reheat in the microwave or in a covered skillet over medium-low heat until hot throughout. USDA recommends reheating leftovers to 165°F.
Pairing Ideas
This Brazilian rice and beans is filling enough to serve as the main dish, so I usually keep the sides simple. A green salad or fruit salad is plenty, but I especially love serving it with our Brazilian Cheese Bread. Those warm, cheesy little rolls are so good alongside the smoky sausage and beans. Add a cold glass of Brazilian Limeade and you have a fun Brazilian-inspired dinner.
More Savory Sausage Recipes
We love cooking with sausage and have gathered a few of our very favorite recipes to share with you. Try some and find out which ones you love!
This Brazilian rice and beans with sausage is one of my favorite kinds of weeknight recipes. If you make it, I’d love to hear what you used. Leave a comment and a rating below and tell me how it turned out! ⭐️
Brazilian Rice and Beans
Video
Ingredients
- 2 tablespoon oil
- 1 pound smoked sausage, sliced
- 1/2 cup green onion, chopped
- 3 cloves garlic, minced
- 1 cup rice, uncooked
- 2 cups chicken broth
- 14 ounces pinto beans, drained and rinsed
- salt and pepper, to taste
- 1-2 bay leaves
Instructions
- In a large skillet, heat oil over medium heat.
- Add sausage, green onion, and garlic and saute until onions become soft.
- Stir in rice, chicken broth, beans, salt and pepper, and bay leaves and bring to a boil.
- Reduce heat to a low simmer and cover. Simmer for 20-25 minutes or until rice is done. Remove from heat and fluff rice with a fork.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can this be made in a crock pot?
Sounds delicious. Can’t wait to try it.
I haven’t tested that, let me know if you try it.
Really simple, easy recipe. Quick and fast, tasted amazing. Thanks for sharing!
Tasty! This dish has become one of my family’s favorite dinners! The only modification I make is to double the sausage and beans.
Very tasty! I used half a bacon chopped up (instead of sausage). Then followed the recipe – using a blend of jasmine and wild rice. (Added a few pinches of cumin and a 1/2 cup of black lentils)
Will definitely be making this AGAIN & AGAIN & AGAIN etc
Great wholesome snack recipe. Very filling and solid nutritionally!!
Use whatever protein of thawed and in the fridge.
Just made a batch with salt pork and tossed in a chopped jalapeno to spice it up. Yummy!!!
I would like to try this, but in an instant pot. Do you have any suggestions for that?
We haven’t tried this in the instant pot yet! Let us know how it goes if you try it
I made this following the recipe exactly. I used homemade chicken broth from rotisserie chicken bones. It had a delicious flavor. I will be making this again for my family. It was a hit!
I have made this many times, and it’s a favorite in our household. It’s fast, inexpensive, filling and easy to modify.
Some of our modifications: andouille sausage rather than smoked, and I double the rice, beans and chicken stock because I feed hungry teens. I will use white or yellow onions, depending on what I have, and the type of bean is flexible as well (black or kidney if I’m out of pinto)
Thanks for a great foundational recipe!
I’ve made this twice in the past month. Both times were heavenly. Simple, hearty…and the flavor is just right.
My cousin shared this recipe with me and the taste was really good but the rice didn’t cook all the way through. I kept it on simmer, once it boiled, but it took forever and then got almost mushy. Any suggestions?
Oh shoot, we haven’t had that happen when we’ve made it. Did you keep the pan covered while you simmered it?
To linda, This isn’t in regard to this particular recipe, but i’ve had a similar experience and it turned out that my rice was old and did need a lot more time. And like your experience turned out mushy. Although rice keeps forever, it also is not at its best forever, unfortunately. I’ve had a similar experience using old dried beans.