Rinse rice and drain.
Heat oil in a medium saucepan over medium-high heat.
Next, add onions, thyme, and garlic, cook for about 2 minutes or until the onion becomes soft and translucent.
Add rice, season with paprika, bouillon, salt, and pepper.
Cook, stirring often until fragrant, for about 30 seconds, and brown occasionally stirring, for about 2-3 minutes.
Pour tomatoes sauce, chicken broth, and hot pepper, if any, into the saucepan.
Bring to a boil, stirring once or twice. Reduce heat to low, cover saucepan, and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.
Remove pan from heat, let it sit covered for 5 minutes, then fluff rice with a fork or serving spoon. Then throw in sauteed veggies and beef, chicken, and shrimp (if desired) and mix.
Garnish with parsley and serve.