Ingredients:
1 pound beef sausage, sliced
1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
1 cup long grain white rice
2 cups chicken broth or water
½ cup barbecue sauce
2 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon Dijon mustard (optional)
Salt and black pepper to taste
Chopped green onions or parsley (for garnish)
Directions:
Cook Sausage: In a large skillet or sauté pan, heat olive oil over medium-high heat. Add sliced sausage and cook until browned, about 5–6 minutes. Remove sausage and set aside.
Sauté Vegetables: In the same pan, add onion and bell pepper. Cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds more.
Add Rice: Stir in the rice and cook for 1–2 minutes, letting it lightly toast.
Add Liquids and Sauce: Pour in chicken broth, barbecue sauce, ketchup, brown sugar, and Dijon mustard (if using). Stir well to combine. Season with salt and pepper to taste.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pan and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
Add Sausage Back: Return the cooked sausage to the pan and stir to combine. Let everything heat through for 2–3 minutes.
Garnish and Serve: Sprinkle with chopped green onions or parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: ~420 per serving | Servings: 4 servings
