One Pan Sweet Tangy BBQ Sausage (Print-Friendly Version)

Smoky sausage, rice, and veggies simmer together in a sweet, tangy barbecue sauce for easy weeknight comfort.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 450 g Italian or smoked sausage, sliced into rounds
02 - 200 g long-grain white rice, uncooked
03 - 480 ml chicken broth
04 - 120 ml barbecue sauce
05 - 1 small onion, diced
06 - 1 bell pepper, diced
07 - 2 cloves garlic, minced
08 - 15 ml olive oil
09 - 1 teaspoon smoked paprika
10 - 0.5 teaspoon ground black pepper
11 - Salt, to taste
12 - Fresh parsley, chopped, for garnish

# How to Prepare:

01 - In a large skillet, heat olive oil over medium heat. Add sausage slices and cook for 4 to 5 minutes, turning occasionally, until browned. Remove sausage from skillet and set aside.
02 - Add diced onion and bell pepper to the same skillet. Sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add smoked paprika and black pepper to the vegetables. Stir in uncooked rice, and toast for 1 to 2 minutes, ensuring the grains are well coated.
04 - Pour in chicken broth and barbecue sauce. Stir thoroughly to combine. Return the browned sausage to the skillet and mix with the rice and vegetables.
05 - Bring the mixture to a boil. Cover, reduce heat to low, and simmer for 20 to 22 minutes, or until the rice is tender and the liquid has been absorbed.
06 - Remove the skillet from heat and let rest for 5 minutes. Fluff the rice gently with a fork, adjust salt to taste, and finish with fresh parsley before serving warm.

# Extra Tips:

01 - For a smokier profile, use smoked sausage and increase smoked paprika.
02 - Letting the dish rest ensures the rice texture stays fluffy and grains remain separate.