Cheesy Sausage and Broccoli Rice Skillet

Slice the smoked sausage into rounds. Dice the green bell pepper and yellow onion.

In a large skillet over medium-high heat, add the sliced sausage, diced pepper, and onion. Sauté for 5-7 minutes, until the vegetables have softened and the sausage begins to brown.

Add the minced garlic and cook for another minute until fragrant.

Stir in the rinsed rice, chicken broth, paprika, garlic powder, and onion powder. Mix everything together.

Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and let it simmer for about 20 minutes, or until the rice has absorbed most of the liquid.

Spread the frozen broccoli florets over the top of the rice mixture. Replace the lid and allow the broccoli to steam for 3-5 minutes until tender.

Stir in 1 cup of the shredded Colby Jack cheese until it's melted and well combined with the rice and sausage.

Top the skillet with the remaining 1/2 cup of shredded cheese. You can place it in the oven or under a broiler for a couple of minutes to get the cheese fully melted and bubbly.

Garnish with dried parsley and serve hot.