Jambalaya

Ingredients

8 ounces lean turkey Polish-kielbasa sausage, cut into 1/8-inch slices 2 cups frozen stir-fry bell peppers, thawed 1 ½ cups cubed fully cooked fat-free ham (about 8 ounces) 2 ½ teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves 1 teaspoon sugar ¼ teaspoon salt 2 cups Progresso® diced tomatoes (from 28-ounce can), undrained 1 ¾ cups Progresso® reduced-sodium chicken broth (from 32-oz carton) 1 cup uncooked parboiled (converted) rice Red pepper sauce, if desired Directions

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. Heat to boiling; reduce heat. Cover and simmer 20 minutes. 3. Stir in sausage; heat until hot. Serve with pepper sauce.