Bring a large pot of water to a boil for the rice. Cook the rice for 12-14 minutes, or until tender. Drain and set aside.

Finely chop the onion and garlic. Cut the bell pepper into thin strips. Cut the sausages into slices of about 1 cm. Prepare the broth with hot water.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Sauté the smoked pork sausages for 4-6 minutes, or until cooked through and lightly browned. Set aside on a plate.

In the same frying pan, add a drizzle of oil, the onion, garlic, bell peppers, one third sachet piri-piri, and half tsp sugar. Sauté for 3-4 minutes.

Add the crushed tomatoes and broth to the frying pan and scrape off the cooking juices with a spatula. Let simmer over medium-low heat for 4-6 minutes, or until the sauce thickens.

Stir in the rice and sausages into the sauce and mix everything together.

In a small bowl, mix the yogurt with half of the parsley, a drizzle of olive oil, salt, and pepper. Serve the piri-piri rice and sausages on plates, garnished with the yogurt and the remaining parsley.