Ingredients
- 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 1/2-inch-thick slices
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