In a large skillet, heat the olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.

In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.

Stir in the rice, chicken broth, diced tomatoes (with their juice), paprika, oregano, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

Stir in the cooked sausage and frozen peas. Cover and cook for another 5 minutes until the peas are heated through.

Remove from heat and let it sit for a few minutes before serving. Garnish with chopped parsley.