Sear the sausage: In a large skillet or pan, heat the olive oil over medium-high heat. Add the sausage slices and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pan and set aside.

Cook the vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes, or until they begin to soften. Add the minced garlic and cook for an additional 1 minute until fragrant.

Add the rice and spices: Stir in the rice, smoked paprika, black pepper, and salt. Let the rice toast for a minute or two, allowing it to absorb the flavors.

Simmer with liquids: Pour in the chicken broth and BBQ sauce, stirring to combine. Bring the mixture to a simmer.

Cook the rice: Reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. If necessary, add more broth during the cooking process if the rice isn’t fully cooked yet.

Combine and finish: Once the rice is cooked, return the sausage to the pan and stir everything together. Let it cook for another 2-3 minutes to heat through.

Serve: Garnish with freshly chopped parsley and serve immediately.