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Cut sausage into 1/2-inch slices. Sauté in a large nonstick skillet
over medium-high heat 8 to 10 minutes or until lightly browned.
Remove sausage slices, and drain on paper towels, reserving 1
Tbsp. drippings in skillet.
2. Add bell pepper, onion, and garlic to skillet, and sauté over
medium-high heat 4 minutes or until tender. Add chicken broth,
stirring to loosen particles from bottom of skillet, and bring to a
boil. Remove rice from cooking bag; add rice, sausage, salt, and
pepper to skillet. Reduce heat to medium-low, cover, and cook 5
minutes or until rice is tender. Garnish, if desired.
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