1. Start by slicing your sausage into ¼ to ½-inch thick rounds. Heat a drizzle of oil in a deep skillet or Dutch oven over medium heat, then add the sausage. Cook it until it’s nice and browned on both sides. And if the bottom of the pan starts to get a little browned too, don’t worry. That’s where all the flavor lives, and it’s going to work its way into the rice later.
2. While the sausage is cooking, dice up your bell pepper. Once the sausage has some good color, toss in the bell pepper and sauté everything together for about a minute to soften it up just a bit.
3. Next, sprinkle in your spices, smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Stir it all together and cook for another minute to let the spices bloom and coat everything in that smoky, savory goodness.
4. Pour in the fire-roasted diced tomatoes (don’t drain them!), the rice, and the chicken broth. Give everything a good stir, scraping up any of those tasty browned bits from the bottom of the skillet.
5. Pop a lid on, turn the heat up to medium-high, and bring it all to a boil. Once it’s bubbling, lower the heat to low and let it simmer for about 20 minutes, lid on, no peeking.
6. After 20 minutes, take the skillet off the heat and let it rest for 5 minutes with the lid still on. This helps the rice finish cooking and makes everything nice and fluffy.
7. When time’s up, take off the lid, fluff everything up with a spoon or spatula to mix the sausage and rice back together, and sprinkle with sliced green onions.

That’s it, dinner’s served! Cozy, flavorful, and all in one pan.