Start by heating the olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until they’re lightly browned and heated through, about 4–5 minutes. Remove from the pan and set aside.

In the same skillet, add the onion and peppers. Sauté until the vegetables soften and begin to caramelize at the edges, about 5–6 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Stir in the rice, paprika, and cumin. Let the rice toast briefly, about 1 minute, to wake up its flavor.

Pour in the chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook until the rice is tender and has soaked up most of the liquid, about 15–18 minutes.

Return the sausage to the pan and give everything a good stir. Cook uncovered for 2–3 minutes to meld the flavors and heat the sausage through. Season with salt and pepper to taste.

Remove from heat, sprinkle with fresh parsley, and let rest for a couple of minutes before serving.