01 -
In a large skillet, heat olive oil over medium heat. Add sausage slices and cook for 4 to 5 minutes, turning occasionally, until browned. Remove sausage from skillet and set aside.
02 -
Add diced onion and bell pepper to the same skillet. Sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 -
Add smoked paprika and black pepper to the vegetables. Stir in uncooked rice, and toast for 1 to 2 minutes, ensuring the grains are well coated.
04 -
Pour in chicken broth and barbecue sauce. Stir thoroughly to combine. Return the browned sausage to the skillet and mix with the rice and vegetables.
05 -
Bring the mixture to a boil. Cover, reduce heat to low, and simmer for 20 to 22 minutes, or until the rice is tender and the liquid has been absorbed.
06 -
Remove the skillet from heat and let rest for 5 minutes. Fluff the rice gently with a fork, adjust salt to taste, and finish with fresh parsley before serving warm.