Prepare the Ingredients

1. Chop the Vegetables: Dice the onion, bell pepper, and garlic. Having everything prepped and ready to go will make the cooking process quick and easy.
2. Slice the Sausage: If using sausage links, slice them into rounds or crumble the sausage if you prefer a more mixed texture in the skillet.

Cook the Sausage

1. Brown the Sausage: Heat the oil in a large skillet over medium heat. Add the sausage and cook until browned and cooked through, breaking it up into smaller pieces if using ground sausage. Once browned, transfer the sausage to a plate and set aside.
2. Sauté the Vegetables: In the same skillet, add the diced onion, bell pepper, and garlic. Cook for about 3-5 minutes, or until the vegetables have softened and the onions are translucent.

Add the Rice and Broth

1. Cook the Rice: Add the rice to the skillet and stir to combine with the vegetables. Cook for 1-2 minutes, allowing the rice to lightly toast and absorb some of the flavors from the sausage and veggies.
2. Add Broth and Tomatoes: Pour in the chicken broth and add the diced tomatoes. Stir everything together and bring the mixture to a simmer.

Simmer and Cook

1. Let it Simmer: Reduce the heat to low, cover the skillet with a lid, and let the dish simmer for 15-20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
2. Season: Stir in the paprika, oregano, salt, and pepper. Taste and adjust the seasoning as needed. If you like a little kick, feel free to add some crushed red pepper flakes or a dash of hot sauce.

Final Touches

1. Combine the Sausage and Rice: Return the cooked sausage to the skillet and stir everything together. Let it cook for another 2-3 minutes to allow the flavors to meld.
2. Garnish: Sprinkle fresh parsley over the top for a burst of color and freshness.