Prep the ingredients: Slice or crumble the sausage, dice the onion and pepper, mince the garlic, and rinse the rice until the water runs mostly clear.

Brown the sausage: Heat a large, heavy pot over medium-high. Add oil only if your sausage is lean. Cook sausage until browned and some fat renders, 4–6 minutes. Transfer to a plate, leaving the drippings in the pot.

Soften the aromatics: Add onion and bell pepper to the pot with a pinch of salt. Cook, stirring, until softened and lightly golden, about 4–5 minutes. Stir in garlic for 30 seconds until fragrant.

Toast the spices and rice: Add smoked paprika, oregano, and red pepper flakes. Stir 15–20 seconds, then add the rinsed rice. Stir to coat the grains in the fat and spices for 1–2 minutes. This helps the rice cook evenly and boosts flavor.

Deglaze and add liquids: Pour in the chicken broth and the canned tomatoes with their juices (if using). Scrape the bottom to release any browned bits. Return the sausage to the pot and bring to a gentle boil.

Simmer: Reduce heat to low, cover tightly, and cook for 15–18 minutes. Avoid lifting the lid. Check at 15 minutes—rice should be tender and most liquid absorbed.

Finish with veggies: Stir in peas or corn, if using. Cover and let sit off heat for 5 minutes to steam through and allow the rice to settle.

Season and serve: Fluff with a fork. Taste and adjust with salt, pepper, and a squeeze of lemon. Garnish with chopped parsley or green onions.