BBQ Smoked Sausage & Rice

Home » Main Dishes » BBQ Smoked Sausage & Rice

A one-pan skillet meal with smoky sausage basted with sweet and tangy barbeque sauce over buttery, savory browned rice that cooks in just 30 minutes!

There are so many things I love about this recipe! I honestly don't even know where to start so I'll state the obvious first: it's quick and easy! This might become your new favorite weeknight meal! 

Now let's talk about the texture! We're going to sauté the sausage first then baste it with BBQ sauce so it almost takes on a "burnt end" vibe. The texture of those sausage pieces with the soft (yet slightly chewy in the best way) rice is pure bliss for me!

The rice is almost the same as Mama's brown rice recipe (the buttery, beefy kind, not the healthy stuff) so it's already glorious but we're going to sneak in a few spices and a nip of BBQ sauce so it becomes the perfect partner for the sausage.

I like to make this for quick weeknight suppers but it's great at potlucks and cookouts too! Just spoon the rice into an aluminum pan then pile the sausage on top. It always gets eaten because everybody wants to try it!

Because smoked sausage reheats better than a lot of other types of meat, the leftovers are excellent too! Side note: I place a damp paper towel on top when reheating by the plate - it does wonders for the rice!

I've never tried to freeze this so I don't know how well it would do. If you try, please comment and let me know!

HOW TO MAKE BBQ SMOKED SAUSAGE & RICE

The full, printable recipe card is down below, but at a glance, this is all you'll need to do:

1. Brown sausage then baste with BBQ sauce and set aside.
2. Sauté onions and rice in butter then cook with beef consommé and seasonings.
3. Add sausage back to the pan then serve!

6 FAQ ON BBQ SMOKED SAUSAGE & RICE

1. Can kielbasa or andouille be used?  Yes! Any cured, smoked sausage can be used.

2. What's your favorite sausage for this?  I always and only use regular (not all beef) Hillshire Farm Smoked Sausage. I find all-beef sausages (and bologna, hot dogs, etc.) to be a little tough and prefer the softer texture of traditional. 

3. Can I add more BBQ sauce to the rice?  Yes and no. More sauce will make the rice a little sweet. If you're OK with that, then go for it! If you know your favorite brand of BBQ isn't as sweet as traditional, then definitely add more if you'd like!

4. What kind of BBQ sauce should be used?  Any traditional tomato-based or mustard-based barbeque sauce will be great in this! *Mustard-based BBQ sauce is traditional here in my neck of SC - I like both types in this recipe!

5. What brand of sauce is best?  I don't have a favorite but I used Sweet Baby Ray's regular sauce in the batch pictured here.

6. Why wait until the end to stir in the sausage?  To keep the pieces sauced! When we cook the sauce onto the sausage it gets a little sticky and is YUMMY! If we put the sausage in while the rice cooks, all the sauce will cook off and the texture of the meat will change a bit.

MORE STOVE-TOP RECIPES WITH RICE

Porcupine Casserole - An easy rice bake based on the classic retro recipe for Porcupine Meatballs made with ground beef, rice and tomato sauce topped with cheddar cheese. 

Spanish Rice with Ham (a personal favorite!) - A homemade 30-minute, $10 meal for six made with perfectly seasoned Spanish rice cooked with ham steak that's easy to prepare and so delicious! 

Hibachi Chicken & Rice (my take-out fake-out) - A one-pan family-sized meal with hibachi chicken and rice that’s super easy to prepare, uses everyday ingredients and less expensive than take-out! 

Chicken & Mushroom Rice - A quick and easy skillet meal recipe with perfectly seasoned chicken and buttery mushrooms cooked with buttery, savory rice in one pan. 

Mediterranean Chickpeas & Rice (the one I wish everyone would try!) - A hearty rice recipe with garbanzo beans, bacon, tomatoes, onion and garlic perfect on the side or as a main dish! 

Taco Rice with Queso (one of the kids' favorites!) - A one-pan skillet dinner recipe made with ground beef, taco seasoning and Mexican style rice drenched in an easy queso cheese sauce. 

Recipe for BBQ Smoked Sausage & Rice

BBQ Smoked Sausage & Rice

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

A one-pan skillet meal with smoky sausage basted with sweet and tangy barbeque sauce over buttery, savory browned rice that cooks in just 30 minutes!

Ingredients

• 1 lb smoked sausage
• 1 tablespoon vegetable oil
• 4 tablespoons BBQ sauce, divided
• 1 medium onion, diced large
• 1/4 cup butter
• 1.5 cups extra-long grain white rice
• 1 can beef consommé (10.5-oz)
• 2.25 cups water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

Instructions

1. Slice sausage then sauté in oil in a large non-stick skillet over medium-high heat until nicely browned. 1 lb sausage, 1 Tbsp oil
2. Stir in 2 tablespoons BBQ sauce then continue cooking and stirring until sauce gets sticky and is just starting to brown. 2 Tbsp BBQ sauce
3. Using a slotted spoon, remove sausage, cover then set aside to be added back later.
4. Add butter and onions to skillet then sauté 2 minutes. 1/4 c. butter, 1 onion
5. Add uncooked rice to onions then continue cooking and stirring 3-4 minutes or until rice starts to brown. 1.5 c. rice
6. Add beef consommé, water, remaining BBQ sauce and spices then bring to a boil. 1 can consommé, 2.25 c. water, 2 Tbsp BBQ sauce, 1 tsp each salt, pepper, garlic and paprika
7. Once boiling, reduce heat to low (or wherever your stove gets you a gentle simmer) then cook, covered 20 minutes or until rice is tender. Stir with a fork occasionally the first 15 minutes of cooking then let the rice cook undisturbed the last 5 minutes.
8. Stir in reserved smoked sausage then serve. Garnish with fresh parsley if desired.

Notes

• Use your favorite traditional barbeque sauce.
• Kielbasa can be used instead of smoked sausage.
• For a kick, add red pepper flakes or cayenne.
• See FAQ above the recipe card for more info.

https://www.southyourmouth.com/2026/06/bbq-smoked-sausage-rice.html

Images and text © South Your Mouth LLC 2026

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Stovetop Broccoli Cheese Rice

Home » Side Dishes » Stovetop Broccoli Cheese Rice

A simple homemade recipe with fresh broccoli, savory rice and creamy cheddar cheese perfect for a side dish or meatless main.

I love to make this cheesy broccoli rice as a side dish for supper but what I REALLY LOVE is having the leftovers later in the week!

This heats up perfectly for lunches and makes a great meatless meal.

Also, this is 100% homemade with no canned soups, no packaged ingredients AND it uses fresh broccoli!

Since broccoli is my favorite green vegetable and rice is my favorite starch, this recipe is a win/win for me!

You can add diced carrots or sliced mushrooms when sautéing the onions and really make this your own.

I imagine you could mix in chopped, cooked chicken too!

SUGGESTIONS & TIPS

• I especially like this with American cheese. It melts SO WELL! Just cut or tear the slices into strips - they will melt like a dream.
• You can use almost any cheese that melts well - cheddar, American, Colby, Monterrey jack, etc. 
• Bullion can be used instead of broth but you may need to reduce the salt since bullion is saltier than broth.
• Add onion powder for a little extra flavor.
• Add a splash of milk when you stir in the cheese to make the rice creamy.

MORE BROCCOLI RECIPES TRY

Garlic Parmesan Roasted Broccoli - The BEST recipe for fresh broccoli with olive oil and garlic roasted in the oven at a super high temperature then topped with freshly grated parmesan cheese. 

Better Broccoli & Cheese Casserole - A better recipe for this classic casserole with fresh broccoli, velvety cheese sauce and a buttery crushed cracker topping that brings it all together. 

Broccoli Cheddar Chicken & Rice Casserole - A super easy casserole recipe with broccoli, chicken and rice that requires no browning or precooking any of the ingredients. 

RICE SIDE DISHES I LOVE

Charleston Red Rice - A Lowcountry recipe popular from Charleston to Savannah, made from rice cooked with bacon and a tomato broth seasoned with peppers and onions. 

Vegetable & Herb Rice - An easy stovetop recipe for savory, buttery rice with a confetti of chopped vegetables made extra flavorful with herbs and spices. 

Classic Rice Almondine - A timeless side dish recipe with crunchy toasted almonds stirred into tender, savory rice made with buttery sauteed onions and garlic. 

Mexican Restaurant-Style Rice - A simple recipe just like the rice at our favorite Mexican restaurant and a perfect side dish to serve with your favorite Mexican recipes! 

Recipe for Stovetop Broccoli Cheese Rice

Stovetop Broccoli Cheese Rice

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A simple homemade recipe with fresh broccoli, savory rice and creamy cheddar cheese perfect for a side dish or meatless main.

Ingredients

• 1 head fresh broccoli
• 1 medium onion, chopped
• 1/4 cup butter
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup extra long-grain rice
• 2 cups chicken or vegetable broth
• 1/2 cup milk
• 2 cups shredded cheddar cheese

Instructions

1. Sauté onions in butter 2-3 minutes in a large skillet or wide saucepan (something wide with a fitted lid). 1 onion, 1/2 stick butter
2. Meanwhile, cut 2 cups of broccoli florets from the fresh broccoli then set aside.
3. Chop the remaining broccoli into pieces about 1/2-inch in size then add to skillet with onions.
4. Add garlic, salt, mustard powder, pepper, cayenne and rice then continue cooking and stirring 3-5 minutes or until rice starts to brown. 1 Tbsp garlic, 1/2 tsp each salt, mustard powder and pepper, 1/4 tsp cayenne, 1 cup rice
5. Add broth and milk then bring to a boil, stirring occasionally with a fork. Once boiling, reduce heat to low (or wherever gets you a gentle boil) then cook, covered for 10 minutes. 2 c. broth, 1/2 c. milk
6. Stir with a fork, scraping the bottom of the pan, then add reserved broccoli florets on top of rice. Cover immediately then continue cooking 10 minutes or until rice is tender.
7. Stir in cheese then serve. 2 c. cheese

Notes

• 1 standard sized head of broccoli yields about 2 cups florets and 2-3 cups chopped broccoli.
• I haven't made this with frozen broccoli but I imagine it would work fine! I would thaw then add on top of the rice in Step 6.

https://www.southyourmouth.com/2026/04/stovetop-broccoli-cheese-rice.html

Images and text © South Your Mouth LLC 2026

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Vegetable & Herb Rice

Home » Side Dishes » Vegetable & Herb Rice

An easy stovetop recipe for savory, buttery rice with a confetti of chopped vegetables made extra flavorful with herbs and spices.

If you've been with me for a while, you know how much I love rice and how often I cook it! I will choose rice over pasta or potatoes 9 out of 10 times. Especially for side dishes!

I've been making this recipe (or various versions of it) for decades and it only just occurred to me to share it with you.

You see, the same way I can't not cook rice when I have pan drippings from any roasted meat, it's the first thing I think of when I have a few random veggies floating around that need to get eaten too.

I HATE wasting food. When I'm glancing in the fridge and pantry before making my weekly grocery list, there are always a handful of fresh vegetables sitting around that didn't get eaten.

A few stalks of celery, half a bag of carrots that have seen better days, that third bell pepper from the 3-pack that didn't get used... I'm sure your kitchen is the same.

A lot of folks will dice and freeze them (and sometimes I do too if they'll work in a stock) but most fresh vegetables are never the same after being frozen. The water in them expands when frozen, bursting the cells so they lose their structure and a ton of flavor.

So when I realized I had three of my favorite vegetables for this rice sitting in the fridge doing nothing but threatening to go bad, I decided to whip up a pot so I could share it with you.

This is my go-to when I have an "easy meat" for supper like grilled steak, baked fish or pork chops, shake-n-bake chicken, etc.

You can use just about any vegetable and/or herbs you'd like in this and can steer it in any flavor direction with herbs and spices. 

7 TIPS & SUGGESTIONS FOR VEGETABLE & HERB RICE

1. You can totally customize this recipe and use your favorite veggies - just aim for about 3-4 cups vegetables for this much rice.
2. If you're using leftover vegetables that have already been cooked (corn, butterbeans, peas, etc.) just drain then add them with the broth. 
3. Most fresh vegetables will be sauteed in Step 1 (mushrooms, onions, shallots, bell pepper, celery, carrots, etc.)
4. Cruciferous vegetables like broccoli and cauliflower are best when chopped then stirred in halfway through cooking the rice (after 10 minutes).
5. You can use vegetable, chicken or beef broth (whatever you like!).
6. Fresh cilantro, thyme and tarragon are great in this too!
7. Bullion can be substituted for broth BUT reduce salt to 1/2 teaspoon as bullion is typically saltier than broth.

WHAT TO SERVE WITH VEGETABLE & HERB RICE

Easy Balsamic Baked Pork Chops - Tender pork chops baked in a simple sauce of balsamic vinegar and French onion soup that turns out perfect every time. 

Crispy Chicken Fritters - A simple 5-ingredient recipe for crispy chicken fritters or croquettes made with all-white canned chicken. 

Baked Blackened Cod - A quick and easy recipe for baked cod seasoned with blackening spices – using a prepared blend or the included recipe – that’s ready in under 15 minutes! 

Perfect Pork Loin with Effortless Au Jus - The absolute easiest, perfectly cooked roasted pork loin recipe that’s tender and juicy every time. 

Easy Baked BBQ Chicken Legs - Perfectly seasoned, fall-off-the-bone chicken leg drumsticks, baked in the oven then basted with barbeque sauce. 

Recipe for Vegetable & Herb Rice

Vegetable & Herb Rice

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

An easy stovetop recipe for savory, buttery rice with a confetti of chopped vegetables made extra flavorful with herbs and spices.

Ingredients

• 1 cup diced red bell pepper
• 1 cup diced celery
• 1 cup diced carrots
• 1 medium onion, diced
• 6 tablespoons butter
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 1/2 cups extra long-grain rice
• 3 1/4 cups vegetable broth (or chicken)
• 1/3 cup minced fresh parsley

Instructions

1. Sauté vegetables in butter 5 minutes in a large skillet or wide saucepan (something wide with a fitted lid).
2. Add garlic, thyme, Italian seasoning, salt and rice then continue cooking and stirring 3-5 minutes or until rice just starts to brown.
3. Add broth then bring to a boil, stirring occasionally with a fork. Once boiling, reduce heat to low (or wherever gets you a gentle boil) then cook, covered for 20 minutes or until rice is tender.
4. Stir with a fork 2-3 times the first 15 minutes of cooking, scraping the bottom of the pan, then don't open the lid or stir at all the last 5 minutes of cooking.
5. Stir in fresh parsley then serve.

Notes

• Use most any combination of vegetables so long as you have approximately 3-4 cups.
• Use your favorite herbs and spices. 
• If the lid doesn't have a tight fit and a lot of steam is escaping as the rice cooks, you may need to add 1/4 cup of water after 15 minutes. You want to see a little liquid on top of the rice before the last 5 minutes of undisturbed cooking.
• See article above for variation ideas, suggestions and recipe tips.

https://www.southyourmouth.com/2026/04/vegetable-herb-rice.html

Images and text © South Your Mouth LLC 2026

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Porcupine Casserole

Home » Casseroles » Porcupine Casserole

An easy rice bake based on the classic retro recipe for Porcupine Meatballs made with ground beef, rice and tomato sauce topped with cheddar cheese.

Author: Mandy Rivers | Updated: 6/30/26

This recipe was inspired by the old-school classic meatballs made with rice served with a simple tomato sauce. When the meatballs cook, so does the rice, which pokes out of the meatballs in a prickly fashion that well, kinda looks like a porcupine!

I only ever had the original meatballs a time or two as a child but I always remembered them! Most people remember vacations and treehouses from their childhoods, I remember food. Very clearly and precisely. Maybe that’s why I grew up to be a recipe writer?? It sure explains the size of my rear-end anyway! 

The recipe stuck with me, and as I was laying in bed one night thinking about the meatballs (doesn't everyone? no??), I figured the key ingredients would make a spectacular casserole! So when my fridge and pantry had everything I needed to try it, I jumped on it this morning!

I LOVE THIS RECIPE. OK, I know all food bloggers say that about everything but I really, genuinely do! Probably because it has rice in it (Amen?) but also because it's a lot like a few other casserole recipes I love that use ground beef and sausage with rice.

One of the first recipes I ever shared, Sausage & Rice Casserole (y'all excuse the old photos) is still one of my all-time favorites. It's the reason I added celery, but I'll get to that in a minute!

8 KEY INGREDIENTS & WHY WE USE THEM

I was pretty deliberate in crafting this recipe because some of the ingredients are musts in the meatballs. I added a few things to make this a well-rounded casserole and something that tastes as good as it is easy to make!

1 - GROUND BEEF - Don't use a super lean mix. We need a little fat to make it yummy (plus this makes a whole 13x9 casserole so the drippings from one pound won't be all that much. I used an 80/20 mix in this batch and it was perfect.

2 - UNCOOKED WHITE RICE - The "porcupine quills" in the meatball recipe were made of uncooked rice. Use uncooked extra long-grain white rice. I don't know how to convert this to brown rice or Minute Rice.

3 - CANNED TOMATO SAUCE - the original meatballs are cooked in a zesty tomato sauce so we're just adding a can with the broth to help flavor the rice.

4 - CELERY - OK, I went out on a limb here. But for two good reasons! A lot of the porcupine meatball recipes I've seen have celery salt in them so the flavor is right. But also because celery is so good in the other rice bakes I mentioned above! You can leave them out but consider adding celery seed or celery salt if you do.

5 - SPICES - The traditional tomato sauce is not a "spaghetti sauce" sort of sauce so I didn't add Italian spices. It's more like what you'd expect with cabbage rolls or stuffed peppers. We're only using salt, pepper onion powder and garlic powder.

6 - SUGAR - I made this with 2 teaspoons sugar and it's just the right amount. See the note above about what the meatball sauce tastes like. If you omit the sugar, you might be disappointed. You could probably substitute the tomato sauce and sugar for one can of tomato soup (since it has a good amount of sugar in it).

7 - WORCESTERSHIRE SAUCE - Don't skip this either. Since there aren't a ton of spices here, we need some umami and Worcestershire is perfect for this. 

8 - CHEDDAR CHEESE - Here I am... still out on that limb. There's no cheese in Porcupine Meatballs. But come on! Don't you look at this and agree the cheese is perfect on top?! You can absolutely leave it off. You could add more too - especially if you're trying to entice the kids to eat porcupines 😋

6 REASONS TO TRY THIS RECIPE

1. To see the looks on your family's faces when you tell them what's for supper.
2. The rice cooks PERFECTLY in this.
3. It's a simple recipe that will easily feed six.
4. The leftovers heat up like a dream!
5. It's a fun throwback to a classic recipe.
6. Recipe includes stovetop instructions for a 30-minute, one-pan skillet meal.

Recipe for Porcupine Casserole

Porcupine Casserole

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

An easy rice bake based on the classic retro recipe for Porcupine Meatballs made with ground beef, rice and tomato sauce topped with cheddar cheese.

Ingredients

• 1.5 cups uncooked white rice
• 1-lb ground beef
• 1.5 teaspoons salt
• 1.5 teaspoons garlic powder
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 medium onion, diced
• 1 cup finely diced celery
• 3 cups beef broth or bullion
• 1 8-oz can tomato sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons sugar
• 2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 375 degrees. Add rice to a 3-quart 13x9 baking dish. 1.5 c. rice
2. Cook and crumble ground beef with salt, garlic powder, pepper and onion powder in a large skillet over high heat until halfway cooked. We want a good sear before adding the vegetables. 1 lb beef, 1.5 tsp each salt and garlic, 1 tsp each pepper and onion powder
3. Add onions and celery then continue cooking over medium-high heat until meat is cooked through and celery is somewhat tender. 1 onion, 1 c. celery
4. Add broth, tomato sauce, Worcestershire and sugar to skillet then bring to a boil. Taste for seasoning then add more if desired. 3 c. broth, 8-oz tomato sauce, 1 Tbsp worchestershire, 2 tsp sugar
5. Pour hot beef mixture into baking dish over rice then stir.
6. Cover dish tightly with aluminum foil then bake at 375 degrees for 45 minutes.
7. Uncover dish then top with shredded cheese. Replace foil then let dish rest 5-10 minutes or until ready to serve. 2 c. cheese

Alternative Stovetop Instructions:

1. You will need to use a large skillet with a tight-fitting lid.
2. Cook and crumble ground beef with salt, pepper and garlic in a large skillet over high heat until halfway cooked. We want a good sear before adding the vegetables.
3. Add onions and celery then continue cooking over medium-high heat until meat is cooked through and celery is somewhat tender.
4. Add broth, tomato sauce, Worcestershire and sugar to skillet then bring to a boil. Taste for seasoning then add more if desired.
5. Add rice PLUS 1/2 cup water or additional broth then return to a boil.
6. Stir well, cover, then cook over low heat for 20-25 minutes or until rice is tender. Stir occasionally with a fork the first 15 minutes of cooking then do not open the lid.
7. Uncover skillet then top with shredded cheese. Replace lid then let dish rest 5-10 minutes or until ready to serve.

Notes

• See Key Ingredients & Why We Use Them above recipe card if you have questions about ingredients or substitutions.
• If you'd like a little sauce to drizzle over top, consider using a can of condensed tomato soup. Simply heat without adding water then serve overtop like a gravy.
• Feel free to omit the cheese or use a different variety.
• Sausage could be substituted for the ground beef. It would be delicious but not in keeping with the original porcupine meatballs recipe.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/03/porcupine-casserole.html

Images and text © South Your Mouth LLC 2026

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