Sausage Pepper & Rice Pan

1¼ cup white rice
2 tsp olive oil
340 g smoked sausage
½ orange bell pepper, sliced
½ yellow bell pepper, sliced
1 small white onion, quartered & sliced
4 cloves garlic, minced
1 tsp SIDS SALT & PEPPER
5 tbsp tomato paste
1¼ cup chicken stock, divided
1 tsp paprika
⅛ tsp cayenne pepper
1½ tbsp parsley, chopped

In a small saucepan, cook rice according to the package's directions.
Place a large cast iron frypan over medium-high. Once hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
Add the peppers and onion, sauté for 4-5 minutes. Add the garlic, SIDS SALT & PEPPER then cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
Add the tomato paste and about ¾ cup of chicken stock, whisk to combine. Simmer for 1 minute, then add the paprika and cayenne.
Stir in the cooked rice, sausage, remaining chicken stock, pepper and onions until combined. Garnish with chopped parsley, serve immediately.