Ingredients

• 2 tablespoons canola oil 
• 3 cloves garlic, minced 
• 1 large onion, chopped (about 1 cup) 
• 1 small green pepper, chopped (about 1/2 cup) 
• 1 stalk celery, chopped (about 1/2 cup) 
• 1 pound smoked sausage, thinly sliced 
• 1 can (14.5 ounces) diced tomatoes, undrained 
• 1 cup chicken or beef stock or water 
• 1/2 teaspoon dried thyme leaves, crushed 
• 1/2 teaspoon cayenne pepper 
• 1 bay leaf 
• 1 cup uncooked regular long-grain white rice 
• 4 green onions, chopped (about 1/2 cup)

Directions

1. Heat the oil in a 4-quart saucepan over medium heat. Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally.
2. Add the sausage to the saucepan and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, stock, thyme, cayenne pepper and bay leaf and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring often. Remove and discard the bay leaf.
3. Increase the heat to medium-high. Stir the rice in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes until the rice is tender, stirring occasionally. Stir in the the green onions.