Savory Smoked Sausage and Rice Skillet

Heat olive oil in a large skillet or pot over medium heat, then add the diced white onion, cooking until soft, about 3-4 minutes.

Add the thinly sliced green bell pepper, minced garlic, cayenne pepper powder, salt, and ground black pepper to the skillet, and cook for another 2-3 minutes or until the green pepper is tender but still crisp.

Add the sliced smoked sausage to the skillet, and cook for an additional 3-4 minutes to allow the sausage to become fragrant.

Stir in the long-grain white rice and toast it for 5-6 minutes, then pour in the low sodium chicken broth and tomato sauce, stirring to combine.

Bring the mixture to a boil, then reduce the heat to low-medium, and cover the skillet with a lid.

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

Remove the skillet from the heat and let it sit for 5-6 minutes before fluffing the rice. Serve the dish garnished with freshly chopped parsley, if desired.