Line a sheet pan with aluminum foil and spray with nonstick spray.  Preheat oven to 400F. 

Take sliced onions, peppers, garlic, and sausage and arrange them on the sheet pan (remember to reserve 1/4 of sliced onion for the rice).  

Drizzle olive oil over veggies and sausage and sprinkle 2 tsp, each, of garlic powder, dried basil, and dried oregano over everything.  Sprinkle a bit of salt and pepper, as well, and toss everything together to evenly distribute seasonings.  

Put sheet pan in the oven and roast for 45 minutes, or until sausage internal temperature reaches 160F.  

While sausage and veggies are roasting; melt the butter in a saucepan over medium-high heat.  Add onions and garlic and cook until onions are translucent and soft.  

Add rice to onions and allow it toast for about 2-3 minutes.  

Add water to the pot along with the remainder of the garlic powder, basil, and oregano.  Season with salt and pepper and allow rice to come up to a boil.  Once it begins to boil, turn the heat down to medium-low and cook for 15-20 minutes, covered (it's better if you leave it covered the whole time and don't take the lid off) until all liquid is absorbed and rice is al dente.  

Take sheet pan out of the oven and allow to rest for about five minutes. Once rested, serve sausage and peppers on a bed of the flavored rice and enjoy!