Speedy Jambalaya

• 1-1/3 cups uncooked long grain rice
• 1 large onion, halved and sliced
• 1 medium green pepper, sliced
• 1 medium sweet red pepper, sliced
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 3 bay leaves
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
• 3/4 pound fully cooked andouille or smoked sausage, sliced
• 1/4 cup minced fresh parsley

1. Cook rice according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil for 4 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika, thyme, pepper and pepper sauce. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage; heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley.

long grain rice, onion, green pepper, sweet red pepper, olive oil, garlic, tomatoes, bay leaves, salt, paprika, thyme, pepper, hot pepper sauce, blackeyed peas, sausage, fresh parsley

Taken from www.tasteofhome.com/recipes/speedy-jambalaya/ (may not work)