Heat the oil in a 12-inch skillet over medium heat. Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally.Add the sausage to the skillet and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, broth, thyme, cayenne pepper and bay leaf and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring often. Remove and discard the bay leaf.Increase the heat to medium-high. Stir the rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes until the rice is tender, stirring occasionally. Stir in the green onions and serve.
1 tablespoon olive oil3 cloves garlic, minced1 large onion, chopped (about 1 cup)1 large green pepper, chopped (about 1 cup)2 stalks celery, chopped (about 1 cup)0.5 pound smoked pork sausage, thinly sliced1 can (14.5 ounces) no salt added diced tomatoes, undrained1.5 cups Swanson® Chicken Broth0.5 teaspoon dried thyme leaves, crushed0.5 teaspoon cayenne pepper1 bay leaf1 cup uncooked long grain white rice4 green onion, chopped (about 1/2 cup)
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