Step 1

Slice the kielbasa into ¼-inch rounds.

Step 2

Dice the onion and bell pepper into small pieces (¼ to ½ inch).

Step 3

In a small bowl, mix together the paprika, oregano, garlic powder, salt, and pepper. Set aside.

Step 4

Heat 1 tablespoon of olive oil in a large sauté pan or 12-inch skillet with a lid over medium-high heat.

Step 5

Add the sliced kielbasa and cook for 5-6 minutes, stirring occasionally, until browned on each side.

Step 6

Add the diced onion and cook until it begins to brown and soften, about 3-4 minutes.

Step 7

Stir in the chicken broth, rice, tomato paste, bell pepper, and the spice mixture.

Step 8

Bring the mixture to a boil, stirring well to combine.

Step 9

Once boiling, cover the pan with a lid and reduce the heat to medium-low.

Step 10

Simmer for 20-23 minutes, or until the rice is tender and most of the liquid is absorbed. There may be a little liquid left, but the rice should be tender and not runny.

Step 11

Garnish with a light sprinkle of fresh parsley or chopped green onions, if desired. Serve and enjoy!