Heat olive oil in a large skillet over medium heat.

Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked, about 6-8 minutes. Remove sausage and set aside.

In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 2-3 minutes until the vegetables begin to soften.

Add the rice to the skillet, stirring it to coat it in the sausage and vegetable mixture.

Pour in the chicken broth and add the paprika, thyme, salt, and pepper. Stir to combine.

Bring to a simmer, cover, and reduce heat to low. Cook for about 15-20 minutes or until the rice is tender and the liquid has been absorbed.

Stir in frozen peas, if using, and cook for an additional 3-5 minutes.

Garnish with fresh parsley before serving.