As soon as this recipe caught my eye, I was certain I had to try it. And let me tell you, it did not disappoint. Absolutely delicious!

1. In a large skillet, cook and crumble the sausage over medium heat until browned. Remove the sausage from the skillet, leaving a bit of the fat behind.

2. Add the diced onion and bell pepper to the skillet, sautéing until they become tender, about 5-7 minutes. Add the minced garlic and sauté for another minute.

3. Stir in the uncooked rice, allowing it to absorb some of the flavors for a minute or two.

4. Pour in the chicken broth and add the diced tomatoes, stirring well to combine.

5. Return the sausage to the skillet, sprinkle in the paprika, and season with salt and pepper to taste.

6. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.

7. Remove the skillet from the heat, sprinkle the shredded cheddar cheese over the top, and cover the skillet again for a few minutes to let the cheese melt.