01 -
Slice the kielbasa into ¼-inch thick rounds. Dice the onion and bell pepper into small pieces between ¼ and ½ inch. In a small bowl, mix together paprika, oregano, garlic powder, salt, and pepper.
02 -
Heat olive oil in a large sauté pan or 12-inch skillet with a lid over medium-high heat. Add sliced kielbasa and cook for 5-6 minutes until browned on each side, stirring occasionally.
03 -
Add diced onions to the pan with the sausage and sauté for 3-4 minutes until the onions begin to brown and soften.
04 -
Add chicken broth, rice, tomato paste, diced bell pepper, and the seasoning mixture to the pan. Stir well until everything is fully mixed and bring to a boil.
05 -
Once boiling, cover with a lid and reduce heat to medium-low to maintain a simmer. Cook covered for 20-23 minutes until rice is tender and most liquid is absorbed.
06 -
Remove from heat and let stand for 5 minutes. The rice should be tender with minimal liquid remaining. Garnish with fresh parsley or green onions if desired and serve.