Heat the oil: In a large skillet, pour in the olive oil and warm it over medium-high heat, allowing it to shimmer, which should take about 1-2 minutes.

Brown the sausage: Add the sliced smoked sausage into the skillet and cook it until nicely browned, stirring occasionally, for about 3-4 minutes.

Sauté the vegetables: Stir in the diced onion and red bell pepper. Cook them until they are softened and lightly golden, which should take around 4-5 minutes.

Add aromatics: Mix in the minced garlic, paprika, Italian seasoning, red pepper flakes, salt, and black pepper. Cook this fragrant blend for about 30 seconds.

Coat the rice: Introduce the rinsed long-grain white rice into the skillet and stir to evenly coat it.

Pour in liquids: Add the low-sodium chicken broth and diced tomatoes to the skillet. Bring the mixture to a boil.

Simmer: Reduce the heat to low, cover the skillet, and let it simmer until the rice is tender, about 15-18 minutes.

Rest and fluff: Remove the skillet from heat and let it rest covered for 5 minutes. Then fluff the rice with a fork and adjust seasoning as necessary.