Step 1

To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.

Step 2

Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.

Step 3

Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.

Step 4

Turn off the heat, add the parsley, and stir to combine.

Step 5

Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.