1. If using dried black-eyed peas, soak them overnight and cook until tender, then drain. If using canned, rinse and set aside.
2. Heat olive oil in a large pot over medium heat. Sauté sausage slices until browned. Remove and set aside.
3. In the same pot, sauté onions, garlic, and bell pepper until softened. Add smoked paprika, cayenne (if using), salt, and pepper.
4. Stir in rice, black-eyed peas, and browned sausage. Add chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
6. Fluff with a fork and garnish with green onions before serving.