Ingredients
Scale
- 4–6 sausage links (chicken, pork, or beef)
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- 1/2 cup barbecue sauce (sweet and tangy)
- 1 small onion, sliced
- 1 bell pepper, sliced (optional)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Gather and prepare your ingredients: slice onions and peppers, mince garlic, set sausages aside.
- Heat olive oil in a large skillet or deep pan. Brown sausages over medium heat for 5-7 minutes until golden. Remove and set aside.
- In the same pan, sauté sliced onions and peppers for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.
- Stir in rice, cook for 1-2 minutes. Pour in chicken broth or water and add barbecue sauce. Stir well, bring to a boil.
- Return sausages to the pan, cover, reduce heat to low. Simmer for 15-20 minutes until rice is tender and sausages are cooked through, stirring occasionally.
Notes
- Let leftovers cool before storing in an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat leftovers in microwave or skillet until heated through. For added flavor, serve with fresh herbs or side dishes like salad or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal Kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg