In a small saucepan, cook the white rice according to the package's directions until tender. Set aside.

Heat a large cast iron skillet over medium-high heat. Add the olive oil, and once it shimmers, add the smoked sausage. Cook the sausage until browned on both sides, about 5 minutes. Remove from the pan and set aside.

In the same skillet, add the sliced red and yellow bell peppers and the quartered, sliced white onion. Sauté the vegetables for 4-5 minutes until slightly softened. Add the minced garlic, kosher salt, and black pepper, cooking until fragrant, about 1 minute. Remove the vegetables from the pan and set aside with the sausage.

Add the tomato paste to the skillet and about 3/4 cup of the chicken broth. Whisk to combine and allow the mixture to simmer for 1 minute. Add the paprika and cayenne pepper, stirring to incorporate the spices fully.

Stir in the cooked rice, browned sausage, sautéed peppers and onions, and the remaining 1/2 cup of chicken broth. Mix everything until well combined and heated through.

Remove from heat, garnish with chopped parsley, and serve immediately.