Skillet Beans and Rice with Kielbasa

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 package (14 ounce) polska kielbasa, diced
1 medium sweet onion, diced
1 cup white rice
2 cups low sodium chicken broth
1 can (14 ounce) pinto beans, rinsed and drained
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder 
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1/4 cup finely chopped fresh parsley

How to make it

Heat the oil and butter in a large non-stick skillet (make sure it has a lid) over medium-high heat. Add the kielbasa and onion. Sauté until the onions become soft and translucent, stirring occasionally, about 5 minutes. Add the rice and stir to coat the grains with the fat, about 1 minute. 

Add the chicken broth, beans, Italian seasoning, garlic powder, red pepper flakes, salt and pepper. Bring to a boil. Cover and reduce the heat to low so it stays at a simmer. Cook for 22 minutes, stirring occasionally so the rice doesn't stick. 

Remove from the heat and stir in the parsley.