Place a large pan over medium heat and add olive oil.
Once the oil is hot, add the diced onion and cook stirring for 1 minutes.
Add the diced bell pepper and minced garlic. Stir and cook for 2 minutes.
Add the pasta pieces and cook until browned, about 3-4 minutes.
Add the dry rice and cook stirring for another minute.
Add the chicken broth, salt, pepper, dried parsley and red pepper flakes. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low. Cover the pan and cook for 20 minutes or until all the liquid is absorbed. You can stir the mixture once mid-cooking.
Once cooked, don't lift the lid. Remove the pan from heat and let it stand for 10 minutes. After that, fluff with a fork and garnish with chopped parsley.