Description
This one pan BBQ sausage rice is a sweet and tangy, family-friendly dinner that comes together in about 35 minutes with minimal cleanup. Smoky sausage, tender rice, colorful veggies, and bold barbecue sauce make it a hearty, crowd-pleasing meal perfect for busy weeknights.
Ingredients
- 14 oz smoked sausage or kielbasa, sliced into coins (turkey, chicken, or plant-based sausage all work)
- 1 cup long grain white rice (jasmine or basmati preferred)
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced (or any color bell pepper)
- 1 cup frozen or canned corn, drained if canned
- 2 large garlic cloves, minced
- 2 tablespoons olive oil
- 3/4 cup BBQ sauce
- 2 cups chicken or vegetable broth (low-sodium preferred)
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar (optional, if BBQ sauce isn’t very sweet)
- Salt and black pepper, to taste
- Chopped fresh parsley or green onion, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook, turning occasionally, until both sides are golden and crispy (about 5-6 minutes). Remove sausage to a plate and set aside, leaving browned bits in the pan.
- Add diced onion and bell pepper to the pan with a pinch of salt. Sauté, stirring often, until softened and just starting to brown (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
- Pour in soy sauce and scrape up any browned bits from the bottom of the pan. Stir in the rice and cook for 1 minute, letting the grains toast slightly.
- Return the browned sausage to the pan. Add broth, BBQ sauce, apple cider vinegar, brown sugar (if using), and corn. Stir well and bring to a gentle simmer.
- Reduce heat to low, cover the skillet with a lid, and simmer for 18-22 minutes, or until rice is tender and most of the liquid is absorbed. Check once or twice to ensure nothing is sticking; add a splash more broth if needed.
- If rice is still wet but almost done, remove from heat and let rest, covered, for 5 minutes to finish steaming.
- Fluff rice gently with a fork. Taste and adjust seasoning with salt, pepper, or extra vinegar if desired. Garnish with chopped parsley or green onion.
- Serve hot, straight from the skillet.
Notes
For a lighter version, use turkey or plant-based sausage. Brown rice can be substituted for white rice; increase broth to 2 1/2 cups and simmer for 35-40 minutes. Add extra veggies as desired. For gluten-free, use tamari and check BBQ sauce and sausage labels. Leftovers keep well and taste even better the next day—reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 480
- Sugar: 12
- Sodium: 1100
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 56
- Fiber: 4
- Protein: 18
Keywords: one pan, BBQ sausage rice, easy dinner, sweet and tangy, skillet meal, weeknight dinner, family friendly, meal prep, comfort food, gluten-free option