14 ounces smoked sausage (such as kielbasa), sliced into rounds

1/2 cup onion, diced (about 1/2 medium onion)

1 red bell pepper, diced

2 tablespoons olive oil

1/2 teaspoon paprika (smoked paprika preferred)

1 teaspoon dried oregano

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups low-sodium chicken broth

1 cup long-grain white rice

3 tablespoons tomato paste

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Heat olive oil in a large skillet or pot over medium-high heat.
Add the sliced smoked sausage and cook for 4–5 minutes, stirring occasionally, until browned on both sides.
Add the diced onion and red bell pepper, cooking for 3–4 minutes until softened and fragrant.
Stir in paprika, oregano, garlic powder, salt, and black pepper, coating everything evenly with the seasonings.
Add tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in chicken broth and stir, scraping up any browned bits from the bottom of the pan.
Add rice, stir to combine, and bring the mixture to a simmer.
Reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and liquid is mostly absorbed.
Remove from heat, cover, and let sit for 5 minutes before fluffing the rice with a fork.
Serve warm, garnished with fresh herbs if desired.

Add spinach, peas, or corn for extra vegetables and color.

Use andouille sausage for a spicier, smokier flavor.

Stir in shredded cheese before serving for extra creaminess.

To reheat, add a splash of chicken broth or water to restore moisture.

Can be made in an Instant Pot—cook on high pressure for 6 minutes with quick release.