Prep the Veggies: Dice the onion, bell peppers, and squash. Set aside.
Build the Base: Heat olive oil in a large skillet or saucepan over medium heat. Sauté onion and garlic until softened, about 3 minutes.
Add the Spice: Stir in Dangold Hot & Spicy Cajun Style Seasoning, tomato paste, and smoked paprika (if using). Cook for 1 minute to let the flavors bloom.
Cook the Veggies: Add bell peppers and squash. Sauté for 5 minutes until slightly tender.
Add Rice & Broth: Stir in rinsed rice to coat with spices and vegetables. Add broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and broth is absorbed.
Fluff & Serve: Turn off the heat, fluff the rice with a fork, and season with salt and pepper to taste. Garnish with chopped parsley and serve hot.