Jambalaya

 

8

ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices

2

cups frozen bell pepper and onion stir-fry, thawed

1 1/2

cups cubed fully cooked fat-free ham (about 8 oz)

2 1/2

teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves

1

teaspoon sugar

1/4

teaspoon salt

2

cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained

1 3/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1

cup uncooked parboiled (converted) rice

Red pepper sauce, if desired

• 1 Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. In Dutch oven, cook sausage about 2 minutes, stirring constantly, until brown. Remove sausage from Dutch oven; set aside.
• 2 Stir in remaining ingredients except rice and pepper sauce. Heat to boiling. Stir in rice; return to boiling. Reduce heat; cover and simmer 20 minutes.
• 3 Stir in sausage; heat until hot. Serve with pepper sauce.