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Slice the sausage into ¼-½ inch rounds. Heat the oil in a large skillet or Dutch oven over medium heat. Brown the sausage until golden.
Add the diced onion and bell pepper. Sauté ~3-4 minutes until softened.
Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Cook ~1 minute to release the aromas.
Stir in the can of diced tomatoes (with juices), the rice, and the chicken broth. Scrape up any browned bits from the bottom of the pan for extra flavor.
Cover and bring to a boil, then reduce heat to low. Simmer ~20 minutes (or until rice is tender and liquid absorbed).
Remove from heat and let stand covered ~5 minutes. Then fluff with a fork, garnish with the sliced green onions, and serve hot.