Salchicha ahumada a la barbacoa con arroz

Ingredientes

• 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

Preparación

1. 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. 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. 3

   Using a slotted spoon, remove sausage, cover then set aside to be added back later.

4. 4

   Add butter and onions to skillet then sauté 2 minutes. 1/4 c. butter, 1 onion

5. 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. 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. 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. 8

   Stir in reserved smoked sausage then serve. Garnish with fresh parsley if desired.