Fiery Chipotle Rice And Sausage

• 1 pound sweet turkey Italian sausage (about 5 links)
• 1 teaspoon olive oil
• Cooking spray
• 1 (16-ounce) package frozen pepper stir-fry with yellow, green, and red peppers and onions, thawed (such as Birds Eye)
• 1 cup uncooked converted rice
• 3/4 cup thinly sliced celery
• 1 teaspoon dried thyme
• 3/4 teaspoon sugar
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (10 1/2-ounce) can beef broth
• 1 to 2 drained canned chipotle chiles in adobo sauce, minced

1. Remove the casings from the sausage. Heat the oil in a Dutch oven coated with cooking spray over medium-high heat. Add the sausage; cook 7 minutes or until browned, stirring to crumble. Remove from the pan, and drain.
2. Add the pepper stir-fry mix and the remaining ingredients to the pan, and bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender. Remove from heat, and stir in the sausage. Cover and let stand for 10 minutes.
3. Note: Store remaining chipotles in an airtight container; freeze for later use.

sausage, olive oil, cooking spray, frozen pepper, rice, celery, thyme, sugar, salt, beef broth, chiles

Taken from www.myrecipes.com/recipe/fiery-chipotle-rice-sausage (may not work)