Heat the olive oil in a large pot or deep skillet over medium heat.
Add the sliced sausage and cook, stirring occasionally, until browned, about 5 minutes.
Add the diced onion and red bell pepper to the pot. Cook until the vegetables are softened, about 4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rice to the pot and stir to coat it with the oil and vegetables.
Pour in the chicken broth, then add the turmeric, cumin, smoked paprika, black pepper, and salt. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid.
Simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in the chopped fresh parsley before serving.