ONE PAN SWEET AND TANGY BARBECUE SAUSAGE RICE
🛒 What You’ll Need
- 1 lb Smoked sausage or Kielbasa, sliced into rounds 🌭
- 1 ½ cups Long-grain white rice, uncooked 🌾
- 1 Medium onion, diced 🧅
- 1 Bell pepper (any color), chopped 🫑
- 2 cloves Garlic, minced 🧄
- 2 ½ cups Chicken broth 🍲
- ½ cup Your favorite Barbecue sauce 🍯🔥
- 1 tbsp Worcestershire sauce ✨
- 1 tbsp Olive oil 🫒
- Salt & Black Pepper to taste 🧂
- Optional: Sliced green onions for garnish 🌿
👩🍳 Instructions
- Sear the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage rounds and cook until they are beautifully browned and crispy on the edges. Remove and set aside. 🌭🔥
- Sauté Veggies: In the same pan (keep those tasty juices!), add the onion and bell pepper. Sauté for 3–4 minutes until softened. Stir in the garlic and cook for another minute until fragrant. 🧅🧄✨
- Toast the Rice: Add the uncooked rice to the skillet and stir for 1–2 minutes to lightly toast the grains. This adds a wonderful nutty flavor! 🌾🌪️
- Add the Liquids: Stir in the chicken broth, BBQ sauce, and Worcestershire sauce. Season with salt and pepper. 🍲🍯
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed. ⏲️🎯
- Combine: Fold the browned sausage back into the rice. 🌭🌀
- The Finish: Turn off the heat and let it sit, covered, for 5 minutes to let the flavors meld. Fluff with a fork before serving! 🍴💨
- Garnish: Top with fresh green onions for a pop of color and crunch! 🌿🍽️🤤
🔥 Pro Tips:
- The “Sweet & Tangy” Balance: If you like it extra tangy, add a teaspoon of apple cider vinegar to the broth. If you prefer it sweeter, add a tablespoon of brown sugar! 🍯🎯
- Crispy Rice Lovers: For a little bit of a crispy bottom (socarrat), turn the heat up to medium for the last 2 minutes of cooking—just keep a close eye so it doesn’t burn! 🥘🔥📈
