In a large skillet or pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until soft (about 5 minutes). Then, incorporate the minced garlic and cook for another minute.

Toss in the rice, stirring well to coat it in the oil and mix with the vegetables. This will help toast the rice slightly and enhance its flavor.

Sprinkle in the paprika and dried oregano, mixing to combine. Season with salt and pepper to taste.

Carefully add the vegetable broth (or water) and diced tomatoes to the rice mixture. Stir once, then bring to a gentle boil.

Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 20 minutes. Avoid lifting the lid during this time.

After 20 minutes, turn off the heat and let it sit covered for an additional 5 minutes. Then, remove the lid and fluff the rice with a fork. Garnish with chopped parsley if desired, serve warm and enjoy!