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.