In a large skillet over medium heat, add 1 1/2 tablespoons of olive oil. Allow it to warm up for about a minute.
Add the finely chopped yellow onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent. Next, toss in the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Incorporate the zucchini and green bell pepper into the skillet. Sauté for about 5 minutes until the vegetables start to soften and become vibrant.
Add the sliced smoked turkey sausage to the pan. Cook for approximately 4-5 minutes, stirring occasionally until the sausage is heated through.
Once the sausage is cooked, stir in the instant brown rice, diced tomatoes (with their juice), and low-sodium chicken broth. Add the chili powder, ground cumin, dried thyme, cayenne pepper (if using), and season with salt and freshly ground black pepper to taste.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the skillet. Allow it to simmer for about 10 minutes, or until the rice is tender and has absorbed most of the liquid.
After the rice has cooked, fold in the drained and rinsed black beans. Cover the skillet again and let it sit for another 2-3 minutes to heat the beans through.
If desired, sprinkle the shredded cheddar or Mexican blend cheese over the top of the skillet. Cover once more until the cheese melts. Finish by garnishing with chopped fresh parsley for a pop of color and freshness.
