1. Slice the smoked sausage into coins. In a large skillet over medium heat, add olive oil or butter and sear the sausage slices until browned. Remove and set aside.

2. In the same skillet, add diced onion, garlic, bell pepper, and carrots. Sauté for about 5 minutes until softened and fragrant.

3. Stir in the rice and let it toast for 1–2 minutes to develop flavor.

4. Pour in chicken broth. Season with salt, pepper, and paprika. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.

5. Add the browned sausage back to the skillet and stir gently.

6. Sprinkle shredded cheddar cheese over the top, cover again, and let sit for 3–5 minutes to allow the cheese to melt.

7. Garnish with parsley or green onions if desired. Serve warm.