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Finely chop about 1/2 cup bell peppers and 1/4 cup each onion and celery. In a small saucepan, heat 1 teaspoon oil over medium heat. Add the finely chopped vegetables. Cook and stir over medium heat about 5 minutes or until just tender. Stir in 1 clove minced garlic; cook and stir for 1 minute more. Carefully stir in chicken broth and water. Bring to a boil. Add rice, cayenne pepper and bay leaf. Return to boiling; reduce heat. Simmer, covered, for 45 to 50 minutes or until rice is tender.
Meanwhile, in a large skillet, heat remaining 3 teaspoons oil over medium-high heat. Add remaining bell pepper strips, sliced onion and celery. Cook and stir about 5 minutes or until just tender. Add tomatoes, remaining 2 cloves garlic, and 1 1/2 teaspoons of the snipped fresh thyme. Cook and stir about 5 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet; cover and keep warm.
Add chicken sausage to hot skillet. Cook and stir over medium-high heat for 3 to 4 minutes or until heated through and lightly browned.
Remove and discard bay leaf from cooked rice. Stir remaining 1/2 teaspoon thyme into rice. To serve, spoon vegetables, rice and sausage onto four serving plates.