Ingredients:

  • 1 lb pre-cooked chicken sausage, sliced into 1/4 inch rounds
  • 1 cup long-grain white rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 cup low-sugar BBQ sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch deep skillet or Dutch oven.
  2. Add the sliced chicken sausage and cook until the edges are crispy and mahogany-colored. Remove the sausage from the pan and set aside, leaving the fats behind.
  3. In the same pan, sauté the diced onion and bell peppers for 3–4 minutes until the onions are translucent and peppers have softened.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Stir in the dry rice, coating the grains in the oils, and toast for 2 minutes until the rice smells slightly nutty.
  6. Pour in the chicken broth, BBQ sauce, and apple cider vinegar. Stir well to combine, then return the seared sausage to the pan.
  7. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 15–18 minutes.
  8. Remove from heat and let the pan sit, covered, for 5 minutes before fluffing the rice with a fork.