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.
This recipe was not very flavorful as a lot of Cooking Light recipes can be. We also found it oily, even though I did follow the directions exactly. My husband doesn't have issues with peppers, but we had it for lunch and this recipe talked back to him all day, even after we ate dinner.
We make this often with a few tweaks and it is quite delicious! I do not remove the sausage after browning, I add beef granules instead of broth (1tsp) + 12 oz water, cut back on the thyme to 1/2 t, and usually 3 chipotles. I also use fresh peppers (1 green or a mix of jalapeno/poblano/anaheim). Salt/pepper to taste.