Heat olive oil in a large pot or deep skillet over medium heat.
Add the sliced smoked sausage and cook for 5-6 minutes, stirring occasionally, until browned.
Add the diced onion and green bell pepper to the pot and cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rice to the pot and stir well to coat with the oil and vegetables.
Pour in the chicken broth and add turmeric, cumin, smoked paprika, black pepper, salt, and crushed red pepper flakes. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 20 minutes until the rice is tender and liquid is absorbed.
Remove the pot from heat and gently stir in the frozen peas. Cover and let sit for 5 minutes to warm the peas.
Fluff the rice with a fork and serve hot.