Heat a large skillet over medium-high heat and add a splash of olive oil. Add the sliced smoked sausage and cook for about 3–4 minutes until browned and sizzling.

Toss in the diced yellow onion and red bell pepper, stirring them into the skillet. Cook for 4–5 minutes until the onion turns translucent and the peppers soften.

Add the minced garlic, paprika, Italian seasoning, red pepper flakes, kosher salt, and ground black pepper to the skillet. Stir constantly for about 30 seconds.

Add the rinsed long-grain white rice to the skillet, stirring well to coat it with oil and spices for around 30–60 seconds.

Pour in the low-sodium chicken broth and diced tomatoes, stirring to combine. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15–18 minutes.

Once the rice is cooked, remove the skillet from the heat. Let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork.

Garnish with fresh parsley or green onions before serving.