Ingredients
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1 cup long-grain white rice
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2 ½ cups water
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1 tbsp butter (in rice)
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¼ to ½ tsp kosher salt
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Dash of garlic powder
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½ onion, chopped
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1–2 bell peppers, chopped
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Extra butter for sautéing
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Splash of water (for softening veggies)
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14 oz fully cooked sausage (e.g., little smokies)
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3 tbsp soy sauce
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2 tbsp spicy barbecue sauce
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2 tbsp orange marmalade
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Black pepper to taste
Instructions
Step 1: Combine rice, salt, garlic powder, butter, and water in a pot. Bring to a boil, then cover and simmer for 24 minutes.
Step 2: In a skillet, sauté chopped onion in butter until soft. Add chopped bell peppers and a splash of water. Cook until slightly tender.
Step 3: Add soy sauce, barbecue sauce, and orange marmalade. Stir until the marmalade melts and the sauce thickens slightly.
Step 4: Add sausage to the skillet and stir to coat in the glaze. Simmer for a few minutes until heated through and the sauce is sticky.
Step 5: Spoon rice into bowls, top with the sausage mixture, and serve hot.
Notes
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The sauce thickens as it sits—don’t rush it.
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Swap sausage for rotisserie chicken or tofu for a twist.
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Try adding chili flakes or pineapple for extra flavor.
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Leftovers reheat beautifully the next day.
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The marmalade is key—don’t skip or swap it without testing!
- Prep Time: 10 minutes
- Cook Time: 25 minutes