Sauté the Kielbasa:
In a large skillet over medium heat, warm the olive oil. Add the sliced kielbasa and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy around the edges. Transfer to a plate and set aside.

Cook Aromatics:
In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.

Toast the Rice:
Stir in the uncooked rice and paprika. Let it toast in the skillet for 1-2 minutes, stirring often to avoid burning—this adds a subtle nuttiness to the final dish.

Simmer the Rice:
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes. The rice will soak up all the broth and begin to soften.

Add the Broccoli:
After 15 minutes, stir in the broccoli florets. Cover the skillet again and cook for another 5-7 minutes, until the broccoli is bright green and tender, and the rice is fully cooked.

Bring it All Together:
Return the browned kielbasa to the skillet and sprinkle the shredded cheddar cheese over everything. Stir gently until the cheese is fully melted and coats the rice and sausage in a creamy layer of cheesy goodness.

Serve and Enjoy:
Season with salt and pepper to taste. Serve hot, and if you’re feeling extra indulgent, add a bit more shredded cheddar on top just before serving.