Heat the oil and butter over medium-high in a large rimmed skillet (make sure your skillet has a lid!). Add the sausage and onion, and sauté until onions become soft.
Stir in the rice and cook for an additional minute while stirring.
Add the chicken broth, beans, Italian seasoning, garlic powder and parsley. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 20 minutes or until rice is tender. Make sure to occasionally stir to prevent burning.
Remove from the heat and season with salt and pepper if desired.
Adapted from Belly Full