Description
Nothing beats a hearty, flavorful dish that is both easy to prepare and deeply satisfying. Sweet and Tangy BBQ Sausage Rice is the perfect combination of smoky, savory, and slightly sweet flavors, all brought together in a single pan. This dish is ideal for busy weeknights, potlucks, or any time you crave a comforting meal with a touch of Southern flair.
The rich, caramelized sausage, combined with the bold tang of BBQ sauce and the warmth of fluffy rice, creates an irresistible bite in every spoonful. Plus, it’s highly customizable—you can add vegetables, switch up the protein, or adjust the spice level to your liking.
Let’s dive into this delicious, easy-to-make recipe, complete with detailed instructions and expert tips to ensure your dish turns out perfect every time.
Ingredients
To achieve the perfect balance of sweet, smoky, and tangy flavors, make sure you have these ingredients on hand:
For the Main Dish:
- 1 tablespoon olive oil (or butter for extra richness)
- 1 pound (450g) smoked sausage (such as andouille, kielbasa, or beef sausage), sliced into rounds
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice (such as jasmine or basmati)
- 2 cups chicken broth (or water with a bouillon cube for added depth)
- ½ cup BBQ sauce (homemade or store-bought, choose one with a good balance of sweetness and tang)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional, for a hint of heat)
- ½ teaspoon black pepper
- Salt to taste
For Garnish (Optional but Recommended):
- 2 green onions, thinly sliced
- ½ cup shredded cheddar cheese
- Fresh parsley, chopped
Instructions
Start by slicing the smoked sausage into thin rounds. Dice the onion, red and green bell peppers, and mince the garlic. Having everything ready makes the cooking process smoother.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the sliced sausage. Cook for about 4-5 minutes, stirring occasionally, until the sausage is nicely browned and slightly caramelized. This step enhances the flavor by adding a smoky, crispy texture.
Reduce the heat to medium and add the diced onion and bell peppers to the pan. Sauté for about 3-4 minutes until they soften. Then, add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Pour the uncooked rice into the skillet, stirring well to coat it with the flavorful oil and sausage drippings. Let it toast for 1-2 minutes to enhance the nutty aroma of the rice.
Now, add the chicken broth, BBQ sauce, tomato paste, Worcestershire sauce, smoked paprika, chili powder (if using), black pepper, and salt. Stir everything well, making sure the tomato paste dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let the rice simmer for about 18-20 minutes, or until the liquid is fully absorbed and the rice is tender. Stir occasionally to prevent sticking.
Once the rice is cooked, remove the pan from heat and let it sit, covered, for 5 minutes. This allows the steam to redistribute, making the rice fluffy and preventing clumping.
Fluff the rice gently with a fork, then sprinkle on shredded cheddar cheese, sliced green onions, and chopped parsley for an extra burst of flavor and color. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1.5 cups
- Calories: ~450 kcal
- Sugar: ~10g (varies by BBQ sauce)
- Sodium: ~900mg (depends on sausage and sauce)
- Fat: ~22g
- Saturated Fat: ~7g
- Unsaturated Fat: ~12g
- Trans Fat: ~0g
- Carbohydrates: ~50g
- Fiber: ~3g
- Protein: ~18g
- Cholesterol: ~40mg