Start by slicing the sausage into small rounds and dicing the onion and bell pepper. Try to keep everything around the same size so it cooks evenly. Mix your spices—paprika, oregano, garlic powder, salt, and black pepper—in a small bowl and set aside.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced sausage and cook for 5 to 6 minutes, turning occasionally until browned on both sides. This step adds a ton of flavor and creates a savory base for the dish.

Add the diced onion to the pan and sauté for 3 to 4 minutes until softened and golden. The onion will start picking up the flavor from the sausage and help build the base of the dish. Stir in the red bell pepper and cook for another 2 minutes until slightly tender.

Add the remaining olive oil, followed by the chicken broth, rice, tomato paste, and mixed spices. Stir everything together thoroughly, making sure the tomato paste is fully dissolved into the broth. Bring the mixture to a boil.

Once boiling, reduce the heat to medium-low and cover the pan with a lid. Let it simmer for 20 to 23 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid lifting the lid during cooking so the steam can properly cook the rice.

When done, fluff the rice gently with a fork. If there’s a little liquid left, that’s okay—it will thicken slightly as it sits. Finish with chopped green onions or parsley if you like a fresh garnish on top.