In a large skillet, heat 1 tablespoon of olive oil over medium heat until it shimmers, about 2 minutes.

Add 1 medium diced onion, 1 diced green bell pepper, and 1 diced red bell pepper to the skillet. Sauté the vegetables for 5 minutes or until they become soft and slightly translucent.

Stir in 3 minced garlic cloves and cook for an additional minute.

Add 2 cups of long grain rice to the skillet, stirring well to coat the rice with the oil and vegetables. Cook for about 2 minutes.

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

Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Allow to simmer for 18-20 minutes.

After cooking, remove from heat and let it rest for 5 minutes while still covered. Fluff the rice with a fork, gently stirring to incorporate the grains.

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