Cooking Directions

• 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.

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 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 sliced
• 1 can (14.5 ounces) no salt added diced tomatoes, undrained
• 1.5 cups Swanson® Chicken Broth
• 0.5 teaspoon dried thyme leaves, crushed
• 0.5 teaspoon cayenne pepper
• 1 bay leaf
• 1 cup uncooked long grain white rice
• 4 green onion, chopped (about 1/2 cup)