Begin by rinsing 1 cup of white or brown rice under cold water in a fine mesh strainer until the water runs clear. Drain well and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering.

Add 1 pound of sliced smoked sausage to the skillet and cook for 5–7 minutes, stirring occasionally.

Stir in 1 medium chopped onion and 1 chopped bell pepper, cooking for about 3–4 minutes.

Mix in 2 cloves of minced garlic, 1 teaspoon of paprika, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Cook for 1–2 minutes.

Add the rinsed rice to the skillet and stir well for about a minute.

Pour in 2 cups of chicken broth and bring the mixture to a lively boil. Then, reduce heat to low, cover the skillet, and let it simmer for about 15 minutes.

Remove the skillet from heat and gently fold in 1 can of rinsed and drained black beans. Cover again and let it rest for 5 minutes.

Season with salt and pepper to taste. Serve warm, garnished with chopped fresh cilantro if desired.