1. Slice the sausage into ¼ to ½ inch thick rounds. Heat the cooking oil in a deep skillet or Dutch oven over medium heat. Add the sausage and sauté for about 3 to 5 minutes, allowing it to brown well for enhanced flavor.

2. Add diced bell pepper and onion to the skillet; sauté for about 4 to 5 minutes until softened and slightly browned.

3. Stir in minced garlic and cook for about 1 to 2 minutes until fragrant.

4. Add smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper (if using), and black pepper to the skillet. Sauté the spices with the mixture for another minute to toast and release their flavors.

5. Pour in the diced tomatoes with their juices, rice, and chicken broth. Stir well, scraping the bottom to dissolve any browned bits.

6. Bring the mixture to a boil over medium-high heat. Once boiling, cover the skillet tightly, reduce the heat to low, and simmer gently for 20 minutes, or until the rice is tender and the liquid is absorbed.

7. Remove from heat and keep covered, letting the skillet rest for 5 minutes to allow flavors to meld and rice to finish steaming.

8. Remove lid, fluff the rice with a fork or fold the mixture gently to combine sausage and rice evenly. Garnish with sliced green onions if desired before serving.