01 -
Slice the kielbasa into small rounds that are about ¼ inch thick. Dice the onion and bell pepper into small pieces between ¼ and ½ inch. In a small bowl mix together the paprika, oregano, garlic powder, salt and pepper, then set to the side.
02 -
In a large sautee pan or 12 inch skillet with a lid, add a tablespoons of olive oil and turn a burner on to medium high heat. Add the sliced kielbasa to the pan. Cook the sausage for 5-6 minutes until browned on each side, stirring occasionally.
03 -
Add onions and sauté until the onion begins to brown and soften, another 3-4 minutes.
04 -
To the pan add the chicken broth, rice, tomato paste, bell pepper, and the spices mixed together, the paprika, oregano, garlic powder, salt and pepper. Stir well until fully mixed.
05 -
Bring the liquid in the pan to a boil. Once boiling, cover the pan with a lid and turn the heat down to medium low to keep the liquid simmering. Cook covered for 20-23 minutes until the rice is tender and most of the liquid is gone. A little liquid still in the pan is ok as long as the rice is tender but it shouldn't be runny.
06 -
Top with a light sprinkle of fresh parsley or chopped green onions, then enjoy!