Heat a large skillet over medium heat and add the sliced smoked sausage. Cook until nicely browned, about 5-7 minutes, and then remove from the skillet.

In the same skillet, add olive oil and toss in the chopped onion, bell peppers, and minced garlic. Stir and cook until the vegetables soften and the onions become translucent, about 4-5 minutes.

Pour in the long-grain white rice, paprika, oregano, and chicken broth. Stir well to combine all the ingredients.

Add the browned sausage back into the skillet. Bring to a gentle simmer, cover, and cook for about 15-20 minutes or until the rice is tender and has absorbed the liquid.