1/2 cup brown rice, e.g., brown basmati
1 1/3 cup chicken broth
1/2 lb. hot sausage (Italian''s good)
2 tsp. extra virgin olive oil
1 medium onion, peeled and diced
1 medium green pepper, with core, seeds, and ribs removed, diced
1 14 oz. can petite-diced tomatoes with juice
1 14 oz can kidney beans, drained and rinsed
1/2 tsp. dried thyme leaves
3/4 tsp. dried oregano leaves
1/2 tsp. crushed chile pepper (or to taste)
1/2 tsp. fresh ground black pepper
1/2 tsp. salt


  1. Bring chicken broth to a boil, add rice, and turn heat to simmer. Cook until all liquid is absorbed.
  2. Cut sausage into bite-sized pieces and add with olive oil to a medium-sized saucepan on medium heat
  3. When sausage has browned, add onion and green pepper, and saute until the onion is translucent.
  4. Add tomatoes and their juice, kidney beans, rice, and remaining ingredients to the saucepan.
  5. Simmer for 45 minutes or so, stirring occasionally, and enjoy.