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One Pan Sweet and Tangy Barbecue Sausage Rice

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Juicy smoked sausage cooked with long-grain rice in a sweet and tangy barbecue sauce, all made in one pan for an easy, flavorful weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound smoked sausage (such as kielbasa or andouille), sliced into coins
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 cup barbecue sauce (your favorite brand or homemade)
  • 2 cups chicken broth
  • 1 bell pepper, diced (any color)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned on both sides, about 4–5 minutes.
  2. Push the sausage to one side and add diced onion, garlic, and bell pepper. Sauté until fragrant and translucent, about 2–3 minutes.
  3. Stir in barbecue sauce, smoked paprika, black pepper, and salt. Let the sauce bubble and thicken slightly for 1–2 minutes.
  4. Add the rice and chicken broth to the pan. Stir to combine all ingredients.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for about 18–20 minutes, or until the rice is tender and liquid is absorbed.
  6. Remove from heat and let stand covered for 5 minutes. Fluff the rice with a fork.
  7. Garnish with chopped fresh parsley before serving hot.

Notes

Use day-old rice if possible to prevent mushiness. Adjust the sweetness or tanginess by varying the amount of barbecue sauce and smoked paprika. Adding vegetables like bell peppers or corn can enhance color and nutrition.

Nutrition

Find it online: https://www.rapidrecipes.blog/one-pan-barbecue-sausage-rice/