Nutrition per serving may change if servings are adjusted.
2 red sweet peppers, cut into strips
2 green and/or yellow sweet peppers, cut into strips
2 cups sliced onions
2 cups sliced celery
4 teaspoons canola oil
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
½ cup water
½ cup uncooked long-grain brown rice
⅛ teaspoon cayenne pepper
1 small bay leaf
2 cups cherry tomatoes, halved
2 teaspoons snipped fresh thyme
4 (3 ounce) Al Fresco® brand fully-cooked chicken Andouille sausage, cut into ½-inch-thick slices
Finely chop about ½ cup of the sweet peppers and ¼ cup each of the onion and celery. In a small saucepan heat 1 teaspoon of the 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 of the minced garlic; cook and stir for 1 minute more. Carefully stir in chicken broth and water. Bring to boiling. 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 sweet pepper strips, sliced onion, and celery. Cook and stir about 5 minutes or until just tender. Add tomatoes, remaining 2 cloves garlic, and 1½ teaspoons of the snipped fresh thyme. Cook and stir about 5 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet; cover with foil 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 ½ teaspoon thyme into rice. To serve, spoon vegetables, rice, and sausage onto four serving plates.