Preheat oven to 375°F. Grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium. Brown sausage until lightly crisp, 5–6 minutes.
Add onion, bell pepper, and celery. Cook until softened, 4–5 minutes. Stir in garlic for 30 seconds.
Season with paprika, thyme, salt, and pepper. Remove from heat.
Spread uncooked rice in the baking dish. Spoon sausage mixture evenly over the rice.
Pour in broth and tomatoes with juices. Dot with butter, then stir to combine evenly.
Cover tightly with foil. Bake 40 minutes.
Uncover, stir well, and check rice. Bake 10–15 minutes more until tender and mostly absorbed.
Scatter cheddar on top. Bake 5 minutes to melt, then rest 5 minutes.
Garnish with parsley and green onion. Fluff gently and serve hot.
Notes
Variation: For a Cajun vibe, swap in andouille and add 1 tsp Cajun seasoning. Prefer extra veg? Stir in 1 cup frozen peas during the last 10 minutes. Storage: Cool, cover, and refrigerate up to 4 days or freeze up to 2 months. Reheat with a splash of broth to loosen.This recipe is an original creation inspired by classic Sausage and Rice Casserole Delight flavors. All ingredient ratios and instructions are independently developed.