Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and cook for 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Add the smoked sausage to the skillet and cook until browned, about 5 minutes.
Stir in the black-eyed peas, diced tomatoes with green chilies, smoked paprika, thyme, Cajun seasoning, cayenne pepper, salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.
Stir in the cooked rice until well combined.
Transfer the mixture to the prepared baking dish.
Cover the dish with aluminum foil and bake for 25-30 minutes, or until heated through.
Garnish with chopped green onions and parsley before serving.