1 16 oz. pkg smoked sausage
1 medium-size green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 C chicken broth
2 3 1/2 oz. bags quick-cooking brown rice
1/2 tsp salt
1/4 tsp pepper
Cut sausage into 1/2 inch slices and sauté in a large non-stick skillet, over medium-high heat, for 8 to 10 minutes, or until lightly browned.
Remove sausage and drain on paper towels. Drain skillet of all but 1 Tbsp drippings.
Add bell pepper, onion, and garlic to skillet. Sauté, over medium-high heat, for 4 minutes, or until tender.
Add chicken broth, stirring to loosen particles from bottom of skillet. Bring to a boil.
Open rice in 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.