Ingredients
8 ounces Kielbasa, cut into 1/2 inch thick half moons
1 tablespoon olive oil
2 medium onions, finely chopped
2 medium zucchini, cut into 1/2 inch thick half moons
1 large red bell pepper, seeded and diced
1-2 jalapeño peppers, seeded and minced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
2 cups brown or white rice, cooked
15 ounces canned black beans, drained and rinsed
1/2 cup water
Hot sauce, to taste

Instructions
1. Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 to 5 minutes. Transfer to a plate.

2. Add oil to the pan. Add onions, zucchini, bell pepper, jalapeños, garlic, cumin, oregano, and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through and water is absorbed, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.



Comments
I’m not sure where I found this recipe originally.  I first made it over 5 years ago.  I’ve had it saved for a while and finally decided to make it again since I needed an easy one skillet meal for the days before Thanksgiving.  It’s an easy dish to make and has nice, simple flavors that come together well.