Cook the Sausage:

• Heat olive oil in a large skillet over medium-high heat. Add the sausage (either sliced or crumbled) and cook for 5-7 minutes, or until browned and cooked through. Remove the sausage from the skillet and set it aside.

Sauté the Vegetables:

• In the same skillet, add the diced onion and bell pepper. Cook for 3-4 minutes, or until the vegetables begin to soften.
• Add the minced garlic and cook for an additional 30 seconds until fragrant.

Cook the Rice:

• Stir in the uncooked rice, paprika, oregano, garlic powder, onion powder, salt, and black pepper. Cook the rice with the vegetables for 2-3 minutes, allowing it to lightly toast and absorb the flavors.

Simmer the Dish:

• Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed. Check occasionally to ensure the rice doesn’t burn, adding a little extra broth if needed.

Combine the Sausage:

• Once the rice is cooked, return the sausage to the skillet and stir to combine with the rice and vegetables.
• If using, sprinkle shredded cheddar cheese over the top of the dish and cover the skillet until the cheese melts.

Serve:

• Garnish with fresh parsley if desired and serve hot.