Heat the cooking oil in a deep skillet or Dutch oven over medium heat. Add the sliced Andouille sausage and cook, stirring occasionally, until the sausage is well browned. Allow any browned bits to form on the bottom of the skillet, as this will add flavor to the dish.

Add the diced red and yellow bell peppers, chopped onion, and minced garlic to the skillet. Sauté everything together for about 3–4 minutes, or until the peppers and onions start to soften and the garlic is fragrant.

Sprinkle the smoked paprika, oregano, cayenne pepper, and freshly cracked black pepper over the sausage and vegetables. Stir everything together, allowing the spices to toast for about one minute, which helps release their flavors.

Add the can diced tomatoes (with their juices), chopped parsley, rice, and chicken stock to the skillet. Stir thoroughly, making sure to dissolve any browned bits from the bottom of the skillet into the liquid.

Cover the skillet with a lid, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.

After resting, remove the lid and gently fold everything together to distribute the sausage and rice evenly. Garnish with chopped fresh parsley and sliced green onions before serving. Enjoy!