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Preheat the oven to 350°F.
Heat the olive oil in an ovenproof skillet over medium-high heat; I like to use my 9-inch cast iron skillet. If you’re using sausage with casings, remove them. Once the oil is hot, add the sausage to the skillet and let it cook, undisturbed, for 3 to 4 minutes or until well browned. Use a spatula to break up the sausage and continue to cook until it’s browned, another 2 minutes. Add the onions and garlic and season with the salt and pepper. Cook until they’re translucent and soft, about 7 minutes.
Add the rinsed rice and stir well to combine. After a minute, add the broth and stir well. Cover with an ovenproof lid or a piece of foil and transfer the skillet to the preheated oven to bake until the rice is cooked through and the liquid is absorbed, about 20 minutes. Enjoy this completely hands-off bake time where you can clean up a bit or have a glass of wine.
Let the rice bake cool for a minute or two before seasoning to taste with more salt and pepper, sprinkling with parsley, if using, and serving. Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in a pan with a little olive oil or in the microwave until hot all the way through. Love the recipe? Leave us stars and a comment below!