Place your rustic cast iron skillet over medium-high heat and add 1 tbsp (15ml) of olive oil. Add the 14 oz (400g) of thick diagonal slices of smoked sausage. Sear for 3-4 minutes per side until you achieve a browned crust with charred edges. Transfer to a plate.

Reduce heat to medium. Add the finely diced yellow onion and half of the diced red bell pepper to the hot sausage fat. Sauté for 4-5 minutes until soft. Add the minced garlic and cook for 60 seconds.

Pour in 1.5 cups (300g) of rinsed long-grain white rice. Sprinkle in the smoked paprika, chili powder, cumin, salt, and pepper. Stir continuously for 2-3 minutes until the rice takes on a warm reddish-brown tint.

Slowly pour in 3 cups (710ml) of chicken broth, scraping the bottom of the pan to release the fond. Stir in the plump dark black beans and nestle the smoked sausage slices back into the skillet. Bring to a rolling boil.

Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed for 20 minutes.

Turn off the heat and let sit covered for 5 minutes. Remove the lid, fluff the rice with a fork, and scatter the top with the finely chopped fresh green parsley, reserved diced red bell pepper, and sliced green onions.