Your spice rack is keeping a secret.

While you’re trying to figure out what to fix for dinner on a busy night, your spice rack holds the key to a tasty meal you can get on the table quickly. Along with your spices, all you need are a few pantry staples and a set of measuring spoons to get started — it’s easier than you think.

In this southwestern beans and rice dish with sausage, uncooked rice is combined with Randall Pinto Beans, crushed tomatoes and spices before cooking. Ground chili powder and ground red chipotle powder give the rice a pretty red color as well as a kick of spice. You can dial back the heat by using less of these two spices based on your taste. During the cooking process, the spices meld together while the rice and beans absorb all the flavor. Store bought turkey sausage links cook in the oven (or on your grill while the weather is warm!) while the rice mixture cooks on the stove top. Serve with a side salad for a complete meal.


Southwestern Beans and Sausage


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Southwestern Pinto Beans and Rice with Sausage


  • 1 1/2 cups white rice
  • 2 1/2 cups of Randall Pinto Beans, drained and rinsed
  • 1 cup canned crushed tomatoes
  • 1 shallot, diced
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp coriander
  • 1 tsp chili powder
  • ½ tsp ground red chipotle
  • 2 cups chicken broth
  • 2 tbsp butter
  • 4 turkey sausages


  1. Preheat the oven to 400 degrees.
  2. In a medium sauce pot, add all ingredients but the butter and turkey sausage. Bring to a boil and let simmer, covered, for 20 to 25 minutes or until the liquid has been absorbed and the rice is tender.
  3. Add the butter and stir until melted and incorporated.
  4. While the rice mixture is cooking, lightly spray a broiling pan with cooking spray. Place sausages on the pan and cook for 20 minutes or until they reach 165 degrees. Serve beans with sausages on the side and enjoy!