Brown the Sausage: In a large, deep skillet or Dutch oven with a lid, heat the olive oil over medium-high heat. Add the sliced sausage and cook for 5-7 minutes, stirring occasionally, until it’s nicely browned and slightly crispy. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.

Sauté Aromatics & Veggies: Add the chopped onion and green bell pepper to the same skillet. Cook over medium heat for 5-7 minutes, stirring occasionally, until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Add Rice & Liquids: Stir the uncooked rice into the skillet with the vegetables, making sure it’s coated in any residual oil/fat. Pour in the chicken broth and diced tomatoes (undrained). Add the dried thyme, smoked paprika, salt, and black pepper. Stir everything well to combine, ensuring the rice is evenly distributed.

Simmer & Cook: Bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet tightly, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time, as steam is crucial for cooking the rice.

Rest & Serve: Once the rice is cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and distribute moisture. Fluff the rice gently with a fork. Taste and adjust seasonings as needed. Garnish with fresh chopped parsley or green onions if desired. Serve hot straight from the skillet.