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Warm the olive oil in a large lidded skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned on the edges, 3–4 minutes.
Add the diced onion and bell pepper. Cook until softened and lightly golden, 4–5 minutes, scraping up any browned bits from the pan.
Stir in the garlic, paprika, Italian seasoning, red pepper flakes, salt, and pepper. Cook until fragrant, about 30 seconds.
Add the rinsed rice and stir to coat it in the oil and seasonings for 30–60 seconds.
Pour in the chicken broth and the diced tomatoes with their juices. Stir well and bring the mixture to a full boil.
Reduce heat to low, cover, and simmer gently until the rice is tender and most of the liquid is absorbed, 15–18 minutes. Avoid stirring while it cooks.
Remove from heat and rest, covered, for 5 minutes. Fluff with a fork, adjust salt and pepper to taste, and garnish with parsley or green onions. Serve hot.