Brown the sausage: Start by heating a large pot or skillet over medium heat. Add the sliced smoked sausage and cook until it’s nicely browned, about 4-5 minutes.

Sauté the vegetables: Add the diced onion, red bell pepper, and minced garlic to the pot. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.

Season and toast the rice: Stir in the paprika, Italian seasoning, garlic powder, salt, and black pepper. Then add the uncooked rice and toast it for 1-2 minutes, stirring constantly.

Add the liquids: Pour in the chicken broth and stir in the tomato paste until it’s well combined. Bring the mixture to a boil.

Cook the rice: Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 20-25 minutes, or until the rice is tender and the liquid has been fully absorbed.

Rest and serve: Remove the pot from the heat and let it sit for 5 minutes. Then fluff the rice with a fork and serve hot.