Fiery Chipotle Rice and Sausage

Ingredients

• 10.5 ounce beef broth canned
• 14.5 ounce canned tomatoes diced undrained canned
• 0.8 cup celery thinly sliced
• 1  to 2 chipotle chiles in adobo sauce canned minced drained
• 1 teaspoon thyme leaves dried
• 1 pound turkey sausage sweet italian ( 5 links)
• 1 teaspoon olive oil 
• 16 ounce pepper stir-fry frozen with yellow, green, and red peppers and onions, thawed (such as birds eye)
• 1 cup converted rice uncooked
• 0.8 teaspoon sugar 

Equipment

• frying pan
• dutch oven

Directions

1. Remove the casings from the sausage.
2. Heat the oil in a Dutch oven coated with cooking spray over medium-high heat.
3. Add the sausage; cook 7 minutes or until browned, stirring to crumble.
4. Remove from the pan, and drain.
5. 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.
6. Remove from heat, and stir in the sausage. Cover and let stand for 10 minutes.
7. Note: Store remaining chipotles in an airtight container; freeze for later use.