One-Pan Sweet & Tangy BBQ Sausage Rice
This One-Pan Sweet & Tangy BBQ Sausage Rice is the perfect weeknight dinner — smoky sausage, fluffy rice, and a sweet-tangy BBQ sauce cooked all in one skillet. Fast, flavorful, and family-approved!
Equipment
- Large Skillet with Lid
- Knife
- Cutting board
- Measuring Cups
- Wooden spoon
Ingredients
Main Dish
- 14 oz smoked sausage sliced into coins (kielbasa or similar)
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup BBQ sauce your favorite brand
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- salt and pepper to taste
- 1 tablespoon olive oil
For Garnish
- 2 green onions sliced
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, sauté diced onions and bell peppers for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
- Stir in uncooked rice and toast for 1 minute. Add chicken broth, BBQ sauce, vinegar, Worcestershire, brown sugar, paprika, salt, and pepper. Stir well to combine.
- Return sausage to the skillet, nestling into the rice. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is mostly absorbed.
- Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
- Top with sliced green onions and chopped parsley. Serve warm.
Notes
To spice things up, add jalapeño or red pepper flakes when cooking the peppers. Use brown rice with extra liquid and cooking time. This recipe freezes well for up to 3 months.