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1. Start by gathering all your ingredients on a clean countertop.
2. Slice the smoked sausage into bite-sized pieces.
3. Finely chop the onion and dice the bell pepper.
4. Mince the garlic cloves and set aside.
5. Open the can of diced tomatoes and keep it ready for use.
6. Measure out the rice and rinse it under cold water until the water runs clear.
7. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
8. Add the sliced sausage to the pot and cook for about 5-7 minutes, stirring occasionally, until browned.
9. Remove the sausage from the pot and set it aside on a plate.
10. In the same pot, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until softened.
11. Add the minced garlic and cook for an additional 1-2 minutes.
12. Add the can of diced tomatoes (with their juices) to the pot and stir well to combine.
13. Add the rinsed rice to the pot and stir to coat it with the oils and flavors.
14. Sprinkle in the paprika, cumin, dried oregano, salt, and pepper. Stir to distribute the spices.
15. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
16. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
17. Let the rice simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
18. After cooking, remove the pot from the heat but keep it covered for an additional 5-10 minutes.
19. Uncover the pot and gently fluff the rice with a fork.
20. Add the cooked sausage back into the pot, along with the frozen peas if using, and stir to combine.
21. Taste and adjust the seasoning with more salt and pepper if needed.
22. Spoon the arroz con salchicha into bowls or onto plates and garnish with freshly chopped cilantro or parsley if desired.

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