Heat the olive oil in a large deep skillet or Dutch oven over medium heat.
Add the sliced smoked sausage and cook for 5 minutes, stirring occasionally, until browned.
Add the diced onion and red bell pepper to the skillet and cook for 4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rice to the skillet and stir to coat the grains with the oil and vegetables.
Pour in the chicken broth and add the turmeric, smoked paprika, ground cumin, salt, black pepper, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
Simmer for 18 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
Remove the skillet from heat and gently stir in the frozen peas. Cover and let sit for 5 minutes to warm the peas.
Fluff the rice with a fork and sprinkle with chopped fresh parsley before serving.