One-Pan Sweet & Tangy BBQ Sausage with Rice and Peppers (Print version)

Smoky sausage, tender rice, sweet peppers, and tangy BBQ sauce cook together in one skillet for a cozy 35-minute dinner.

# Ingredients:

For the skillet

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) fully cooked smoked sausage or kielbasa, sliced into 1/4-inch rounds
03 - 1 small yellow onion, diced
04 - 2 bell peppers, mixed colors, diced
05 - 2 cloves garlic, minced
06 - 1 cup (185 g) long-grain white rice, rinsed and drained
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon kosher salt, plus more to taste
10 - 2 cups (480 ml) low-sodium chicken broth
11 - 3/4 cup (180 ml) BBQ sauce
12 - 1 cup (140 g) frozen corn, optional

For serving

13 - 2 green onions, thinly sliced
14 - 1 tablespoon chopped fresh parsley, optional
15 - 1 teaspoon apple cider vinegar or lemon juice, optional for extra tang

# Instructions:

01 - Heat the olive oil in a large deep skillet over medium heat. Add the sliced sausage and cook for 5-7 minutes, stirring occasionally, until browned on both sides. Transfer the sausage to a plate.
02 - Add the onion and bell peppers to the same skillet. Cook for 4-5 minutes until softened around the edges. Stir in the garlic and cook for 30 seconds.
03 - Stir in the rice, smoked paprika, black pepper, and salt. Cook for 1 minute so the rice is coated in the pan juices.
04 - Pour in the chicken broth and BBQ sauce. Stir well, scraping the bottom of the skillet. Return the sausage to the pan and stir in the corn if using.
05 - Bring the mixture to a gentle boil, then reduce the heat to low. Cover and cook for 18-20 minutes, until the rice is tender and the liquid is absorbed.
06 - Remove the skillet from the heat and let it stand covered for 5 minutes. Fluff with a fork, taste, and add vinegar or lemon juice if you want more tang. Garnish with green onions and parsley.

# Good to know:

01 - Use a large skillet with a tight-fitting lid so the rice steams evenly.
02 - Choose a BBQ sauce with both sweetness and vinegar tang for the best balance.
03 - If the rice is still firm, add 2 tablespoons broth and cook covered for 3-5 more minutes.

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