Start by slicing your sausage into bite-sized pieces. Chop the veggies into small, even pieces for quick and even cooking. Trust me, this little prep work goes a long way in saving time later.

Heat a drizzle of olive oil in a large skillet over medium heat. Add the sausage and cook until it’s browned and slightly crispy on the edges. The smell alone will have your kitchen smelling amazing. Once done, set the sausage aside.

In the same skillet, toss in the chopped onions and bell peppers. Sauté until they’re soft and fragrant. Add the minced garlic and cook for another minute—just enough to release that garlicky goodness.

Stir in the rice, making sure it gets coated in the flavors of the veggies and sausage drippings. Pour in the broth, toss in your seasonings, and bring everything to a gentle simmer. Cover the skillet and let it cook until the rice is tender and the liquid has been absorbed. This usually takes about 15-20 minutes, depending on your rice.

Once the rice is cooked, stir the sausage back into the skillet. Let it heat through for a couple of minutes. Taste and adjust the seasonings if needed. Sprinkle with fresh parsley or a squeeze of lemon juice for a little extra zing.