Start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped yellow onion. Sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
Next, toss in the sliced zucchini and chopped green bell pepper. Stir the mixture occasionally and cook for about 5-7 minutes, or until the vegetables start to soften.
Now, add the sliced smoked turkey sausage to the skillet. Stir to combine everything well and cook for another 5 minutes, allowing the sausage to heat through and take on some color.
Once the sausage is heated, add the instant brown rice, diced tomatoes (with their juices), and low-sodium chicken broth. Sprinkle in the chili powder, ground cumin, dried thyme, cayenne pepper (if using), and season with salt and freshly ground black pepper. Give it all a good stir to combine.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
After the rice has cooked, carefully fold in the drained and rinsed black beans. Stir until everything is well combined and heated through. If desired, sprinkle the shredded cheese on top, cover the skillet, and let it melt for a couple of minutes.
Finally, remove the skillet from the heat. Garnish with the chopped fresh parsley for a pop of color and a hint of freshness. Serve hot and enjoy this delicious one-pan meal!
