Step 1

Heat the olive oil in a large skillet or pot over medium heat then add the onion and cook until soft.

Step 2

Add the green pepper, garlic, cayenne pepper, salt and pepper and stir and cook for 2-3 minutes or until the green pepper is tender but still crispy.

Step 3

Add the sausage and cook for another 3-4 minutes to allow the sausage to become fragrant.

Step 4

Stir in the rice and toast it for 5-6 minutes then pour in the chicken broth and tomato sauce and stir to combine.

Step 5

Bring the broth to a boil then reduce the heat to low medium and cover with a lid.

Step 6

Let it steam for 18-20 minutes or until there is very little moisture left in the pan and the rice is cooked through.

Step 7

Remove the pan from the heat and let it sit for 5-6 minutes then fluff the rice and serve with freshly minced parsley.