Unless you like things hot, one chipotle will probably be enough. Don't be tempted to skip the 10 minutes of standing time in this recipe, though; it's necessary for the rice to soak up all the flavorful juices.
1 pound sweet turkey Italian sausage (about 5 links)
1 teaspoon olive oil
1 (16-ounce) package frozen pepper stir-fry with yellow, green, and red peppers and onions, thawed (such as Birds Eye)
1 cup uncooked converted rice
3/4 cup thinly sliced celery
1 teaspoon dried thyme
3/4 teaspoon sugar
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (10 1/2-ounce) can beef broth
1 to 2 drained canned chipotle chiles in adobo sauce, minced
How to Make It
Remove the casings from the sausage. Heat the oil in a Dutch oven coated with cooking spray over medium-high heat. Add the sausage; cook 7 minutes or until browned, stirring to crumble. Remove from the pan, and drain.
Add the pepper stir-fry mix and the remaining ingredients to the pan, and bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender. Remove from heat, and stir in the sausage. Cover and let stand for 10 minutes.
Note: Store remaining chipotles in an airtight container; freeze for later use.