One Pan Sweet and Tangy Barbecue Sausage Rice

Ingredients:
• 1 pound smoked sausage (such as kielbasa or andouille), sliced
• 1 cup long-grain rice
• 1 cup barbecue sauce (your choice of flavor)
• 2 cups chicken broth
• 1 medium onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup frozen corn (optional)
• 2 green onions, sliced (for garnish)

Instructions:
1. Sauté Sausage: In a large skillet or pan, heat a little oil over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pan and set aside.
2. Cook Vegetables: In the same pan, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Add Rice and Season: Stir in the rice, paprika, black pepper, and salt. Mix well to combine with the vegetables.
4. Combine Ingredients: Pour in the barbecue sauce and chicken broth. Stir to combine, then return the cooked sausage to the pan. If using, add the frozen corn at this stage.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
6. Fluff and Serve: Remove from heat and let it sit for an additional 5 minutes with the lid on. Fluff the rice with a fork and garnish with sliced green onions before serving.