1. Begin by heating a large skillet or pan over medium heat. Add a touch of olive oil and the sliced sausage. Cook the sausage until it’s nicely browned, then remove it from the pan and set it aside.

2. In the same pan, sauté the diced onion, bell pepper, and minced garlic until they’re softened and fragrant.

3. Once the vegetables are ready, stir in the uncooked rice. Toast the rice for a minute or two, allowing it to absorb some of the flavorful oils in the pan.

4. Then, add the smoked paprika and black pepper, giving everything a good mix to evenly distribute the spices.

5. Pour in the chicken broth and your favorite BBQ sauce, stirring well to combine. Bring the mixture to a gentle boil, then return the sausage to the pan.

6. Reduce the heat to low, cover the skillet, and let the rice simmer for 18-20 minutes, or until it’s cooked through and has absorbed all the delicious liquid.

7. Once the rice is tender and the liquid has been absorbed, remove the pan from the heat. Fluff the “One Pan Sweet And Tangy BBQ Sausage Rice” with a fork, ensuring all the components are well-mixed. Garnish with freshly chopped parsley for a vibrant, restaurant-worthy presentation.