Name: One-Pan Sweet & Tangy BBQ Sausage Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 12 oz smoked sausage, sliced into rounds; 1 cup long-grain white rice; 2 cups chicken broth; ½ cup BBQ sauce (your favorite brand or homemade); 1 small onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; ½ teaspoon smoked paprika; ¼ teaspoon black pepper; Salt, to taste; Fresh parsley, chopped (for garnish)

This One-Pan Sweet & Tangy BBQ Sausage Rice is the kind of meal I keep coming back to when I want something quick, flavorful, and comforting. Juicy slices of sausage get tossed with rice, veggies, and a sweet yet tangy BBQ sauce, all simmered together in one pan. The result? A delicious, no-fuss dinner that hits every craving.

Why You’ll Love This Recipe

I love how this dish brings big flavor with minimal effort. It’s a true one-pan wonder, so I don’t have to worry about a pile of dishes later. The BBQ sauce gives the rice a bold, sweet-savory tang that pairs perfectly with the smoky sausage. It’s hearty enough to be the main course and versatile enough to switch up based on what I have in the fridge. Plus, it’s kid-friendly, budget-friendly, and always a hit.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

smoked sausage, sliced into rounds
long-grain white rice
chicken broth
BBQ sauce (my favorite kind, or homemade)
onion, diced
bell pepper, diced
garlic, minced
olive oil
smoked paprika
black pepper
salt, to taste
fresh parsley, for garnish

Directions

I start by heating olive oil in a large skillet over medium-high heat. Once it’s hot, I add the sliced sausage and cook until it’s browned and a little crispy, about 5 to 7 minutes. Then I remove it and set it aside.
In the same skillet, I toss in the diced onion and bell pepper. I let them soften for about 3 to 4 minutes before adding the garlic. After another minute of stirring, everything smells amazing.
Next, I stir in the rice, smoked paprika, black pepper, and salt. Toasting the rice for a minute or two helps bring out a nuttier flavor.
Then I pour in the chicken broth and BBQ sauce, stirring everything together. Once it starts to simmer, I lower the heat, cover the skillet, and let it cook for 15 to 20 minutes until the rice is tender and the liquid has been absorbed.
I return the sausage to the pan, give everything a good mix, and let it warm through for a few more minutes.
Finally, I garnish with chopped parsley and serve it up hot.

Servings and timing

This recipe makes about 4 servings and takes around 35 minutes from start to finish — 10 minutes of prep and 25 minutes of cook time.

Variations

When I want to mix it up, I add extras like peas, corn, or diced zucchini to the pan along with the onion and pepper. If I’m craving heat, I throw in a pinch of red pepper flakes or a dash of hot sauce. Sometimes I use brown rice, but that takes a bit longer to cook and might need extra liquid. And when I’m feeling indulgent, a sprinkle of shredded cheddar at the end melts right in and makes it extra comforting.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave it with a splash of water to loosen it up, or warm it gently in a skillet over low heat. It even freezes well — I just make sure it’s cooled completely before freezing and reheat it straight from the freezer or thaw overnight in the fridge.

FAQs

What kind of sausage works best for this recipe?

I usually go with smoked sausage or kielbasa for its flavor and ease, but any cooked sausage will work—just make sure it’s flavorful and sliced evenly.

Can I use brown rice instead of white?

Yes, but it takes longer to cook and needs more broth. I usually add about ½ cup extra broth and cook it 10–15 minutes longer.

Is this recipe spicy?

Not by default. The BBQ sauce adds more sweet and tangy notes, but I can always spice it up with chili flakes or hot sauce if I want a kick.

Can I make this vegetarian?

Definitely. I swap the sausage for plant-based sausage or even sautéed mushrooms and use vegetable broth. It’s still packed with flavor.

Can I prep this ahead of time?

Yes. I sometimes chop the veggies and slice the sausage earlier in the day to save time. I can even cook the whole dish in advance and reheat when ready to eat.

Conclusion

This One-Pan Sweet & Tangy BBQ Sausage Rice has become one of my go-to comfort meals. It’s fast, flavorful, and filling, with just the right balance of smoky, sweet, and savory. Whether I’m feeding the family or meal prepping for the week, this recipe checks all the boxes with minimal cleanup and maximum flavor.