In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until they are soft and translucent, about 3-4 minutes.
Add the bell peppers and minced garlic to the skillet. Cook for another 3-4 minutes until the peppers become tender.
Remove the sausage from its casing and crumble it into the skillet. Cook until browned and cooked through, about 5-7 minutes. Stir occasionally to break up any large pieces.
Sprinkle the paprika, oregano, salt, and pepper over the mixture. Stir to combine all the ingredients.
Add the rice to the skillet and mix thoroughly with the sausage and vegetables.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes or until the rice is tender and has absorbed the broth.
After cooking, remove the skillet from the heat, let it sit covered for 5 minutes, then fluff the rice with a fork.
Garnish with freshly chopped parsley before serving.