Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Let the oil warm until it shimmers.

Add 1 medium diced onion, along with 1 diced green bell pepper and 1 diced red bell pepper, to the skillet. Sauté for about 5 minutes until softened.

Stir in 3 minced cloves of garlic and continue cooking for 1 minute. Keep stirring to prevent burning.

Add 2 cups of long grain rice to the skillet and toast for about 2 minutes.

Pour in 3 cups of chicken broth and add 1 cup of diced tomatoes, 2 teaspoons of Cajun seasoning, 1 teaspoon of smoked paprika, ½ teaspoon of cayenne pepper, ½ teaspoon of dried thyme, ½ teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring to a boil.

Once boiling, reduce the heat to low, cover, and let simmer for 18 to 20 minutes.

After simmering, let sit covered for 5 minutes. Fluff with a fork to separate grains.

Stir in 2 tablespoons of chopped green onions for freshness and serve hot.