Step 1: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 5-7 minutes, turning occasionally, until browned. Remove sausage and set aside, leaving rendered fat in the pan.
Step 2: Add the diced bell pepper and onion to the skillet. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the uncooked rice to the skillet and stir for 1-2 minutes to toast lightly.
Step 4: Pour in the chicken broth, barbecue sauce, apple cider vinegar, and brown sugar. Stir in the smoked paprika and black pepper. Return the browned sausage to the pan and gently mix.
Step 5: Bring the mixture to a simmer, then reduce heat to low, cover the skillet tightly, and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 6: Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. Garnish with fresh parsley if desired and serve hot.