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Slice the smoked sausage into small rounds that are about ¼ inch thick.
Dice the onion and bell pepper into small pieces between ¼ and ½ inch.
In a small bowl mix together the paprika, oregano, garlic powder, salt and pepper, then set to the side.
In a large sautee pan or 12 inch skillet with a lid, add a tablespoons of olive oil and turn a burner on to medium high heat.
Add the sliced sausage to the pan. Cook for 5-6 minutes until browned on each side, stirring occasionally.
Add onions and sauté until the onion begins to brown and soften, another 3-4 minutes.
To the pan add the chicken broth, rice, tomato paste, bell pepper, and the spices mixed together, the paprika, oregano, garlic powder, salt and pepper.
Stir well until fully mixed. Bring the liquid in the pan to a boil.
Once boiling, cover the pan with a lid and turn the heat down to medium-low to keep the liquid simmering.
Cook covered for 20-23 minutes until the rice is tender and most of the liquid is gone.
A little liquid still in the pan is ok as long as the rice is tender but it shouldn’t be runny.
Top with a light sprinkle of fresh parsley or chopped green onions, then enjoy!