Heat 1 tbsp (15ml) of olive oil in your Dutch oven over medium-high heat. Add the 1 lb (450g) of sliced smoked sausage chunks in a single layer. Let them cook undisturbed for 3-4 minutes until a deep golden-brown crust forms on the edges. Remove the sausage with a slotted spoon and set it aside, leaving the savory drippings in the pan.

Lower the heat to medium and add the diced yellow onion and diced red bell pepper to the savory sausage drippings. Sauté for about 5 minutes until the onions become translucent and the peppers soften. Stir in the minced garlic, smoked paprika, and cumin, cooking for 60 seconds until highly fragrant.

Pour the 1 cup (200g) of long-grain white rice into the skillet. Stir constantly for about 2 minutes, allowing the rice grains to toast slightly and soak up the seasoned oils.

Pour in the 2 cups (475ml) of chicken broth and add the rinsed black beans. Bring the liquid to a rolling boil, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer completely undisturbed for 20 minutes.

Turn off the heat and leave the lid on for an additional 5 minutes to let the steam finish cooking the rice. Remove the lid and gently fluff the rice with a fork, folding the seared sausage chunks back into the pot. Scatter the fresh cilantro leaves on top before serving.