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ONE PAN SWEET AND TANGY BARBECUE SAUSAGE RICE
Sauté the Sausage: Heat a little oil in a large skillet over medium heat. Add sliced sausage and cook for 5–7 minutes until browned. Remove from pan and set aside.
Cook the Vegetables: In the same pan, sauté onion and bell pepper for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Add Rice and Seasonings: Stir in the rice, paprika, black pepper, and salt. Mix well with the vegetables.
Combine Ingredients: Pour in barbecue sauce and chicken broth. Stir to combine, then return the sausage to the pan. If using, add frozen corn.
Simmer: Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until rice is tender and liquid is absorbed.
Finish and Serve: Remove from heat and let sit for 5 minutes with lid on. Fluff rice with a fork, garnish with green onions, and serve hot.
Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes
Calories: ~610 kcal per serving
Servings: 4ADVERTISEMENT
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