Sauté sausage in a lightly greased Dutch oven over medium-high heat 5 minutes or until browned. Stir in tomato and green chiles, broth, and Creole seasoning; bring to a boil.
Stir in rice; cover, reduce heat, and simmer 25 minutes. Uncover and cook until liquid is absorbed.
For Red Rice and Ham: Sunstitute 1 pound cooked ham, cubed, for smoked sausage. Cook as directed.