Prep the basics: Dice the onion, bell pepper, and celery. Mince the garlic. Slice the sausage into 1/4-inch rounds. Rinse the rice until the water runs mostly clear to remove excess starch.

Brown the sausage: Heat 1 tablespoon oil in a large, heavy pot over medium-high heat. Add the sausage and cook until browned on both sides, about 4–5 minutes. Remove to a plate, leaving the drippings in the pot.

Sauté the veggies: Add onion, bell pepper, and celery with a pinch of salt. Cook until softened and lightly golden, 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Bloom the spices: Add 1 tablespoon tomato paste, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and a few grinds of black pepper. Cook, stirring, for 1 minute to toast the spices and caramelize the paste.

Add rice and toast: Stir in 1 1/2 cups rinsed long-grain rice. Toast for 1–2 minutes, coating each grain in the spiced oil. This improves texture and flavor.

Build the pot: Return the sausage to the pot. Add 2 3/4 to 3 cups low-sodium broth (start with less; add more if needed), the drained black beans, and 1 bay leaf. Stir well and bring to a boil.

Simmer and steam: Reduce heat to low, cover, and cook 15–18 minutes (for white rice), until liquid is absorbed and rice is tender. If using brown rice, simmer 35–40 minutes and add an extra 1/2 cup broth if it looks dry.

Rest and fluff: Remove from heat and let stand, covered, 10 minutes. Discard bay leaf. Fluff with a fork. Taste and season with salt, more pepper, and a few dashes of hot sauce if you like.

Finish and serve: Stir in chopped green onions and cilantro. Squeeze over fresh lime juice for brightness. Serve warm, with extra lime and hot sauce on the side.