Andouille Rice And White Beans

• 1 cup fat-free, less-sodium chicken broth
• 1 1/2 teaspoons dried thyme
• 1/8 teaspoon ground red pepper
• 1 (16-ounce) package frozen pepper stir-fry mix, thawed
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 6 ounces andouille sausage, diced
• 1/2 cup finely chopped green onions
• 1/2 (15-ounce) can Great Northern beans, rinsed and drained (about 3/4 cup)

1. Combine the first 5 ingredients in a Dutch oven; bring to a boil. Open bag of rice; add rice to pepper mixture. Cover, reduce heat, and simmer 10 minutes or until rice is tender.
2. While rice mixture cooks, heat a medium nonstick skillet over medium-high heat. Add sausage; saute 6 minutes or until browned.
3. Add sausage, onions, and beans to rice mixture; cook until thoroughly heated.

chicken broth, thyme, ground red pepper, frozen pepper, tomatoes, boil, andouille sausage, green onions, great northern beans

Taken from www.myrecipes.com/recipe/andouille-rice-white-beans (may not work)