Dice the bell pepper and onion, and mince the garlic. Slice the chicken sausage into bite-sized pieces.

In a medium skillet, add a splash of olive oil and heat over medium heat.

Once the skillet is hot, add the sliced chicken sausage. Cook for about 5-7 minutes until browned and cooked through. Stir occasionally.

Introduce the diced onion, bell pepper, and minced garlic to the skillet. Sauté for an additional 3-5 minutes until the vegetables are tender.

Add the rice to the skillet, stirring well to combine with the sausage and vegetables.

Pour in the chicken broth and sprinkle in the paprika, salt, and pepper. Stir to ensure everything is well mixed.

Bring the mixture to a gentle boil. Once boiling, reduce heat to low, cover the skillet, and let it simmer for approximately 18-20 minutes.

After the rice is cooked, fluff it with a fork and garnish with fresh parsley if desired.