Cooking

• Heat a tablespoon of olive oil in a skillet over medium heat. Add the sausage and brown on both sides. Remove the sausage to a plate.
• If needed, add another tablespoon of olive oil to the skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally.
• Add the bell peppers and cook for 5 minutes or until the onions and peppers are soft. Reduce the heat to low and add the garlic, smoked paprika, basil, thyme, oregano, and marjoram. Cook for 1 minute while stirring.
• Add the rice to the skillet and cook over medium heat for 2 minutes, stirring constantly.
• Add the bay leaves, chicken broth, and fire-roasted diced tomatoes. Bring the mixture to a boil, then reduce to low, cover, and simmer for 20 minutes or until the rice is tender.
• Remove the skillet from the heat and let it rest covered for 5-10 minutes.
• Remove the bay leaves. Fluff the dish with a fork and season with salt and freshly ground black pepper to taste. Garnish with fresh thyme or parsley.