Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat. Add the thick slices of smoked sausage in a single layer. Let them sear undisturbed for 2-3 minutes per side until deeply browned with crispy edges. Use a slotted spoon to remove the sausage to a plate, leaving the fat in the pan.

Lower the heat to medium and add the diced yellow onion and red bell peppers to the skillet. Sauté for 4-5 minutes until the onions are translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.

Add the uncooked long-grain white rice to the skillet, stirring constantly for about 2 minutes to toast the grains. Stir in the tomato paste and sazon seasoning until the rice is evenly coated and takes on a vibrant orange hue.

Pour in the 2 cups (475ml) of chicken broth and add the rinsed, plump black beans. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 20 minutes.

Remove the skillet from the heat and let it rest, covered, for 5 minutes. Remove the lid and fluff the rice. Fold the crispy smoked sausage back into the pan, mixing it with the beans and rice. Generously garnish with chopped fresh parsley before serving.