In a Dutch oven or large pot, add the oil, onion, and green peppers. Heat over medium heat until the onions start to soften. You can use mini green peppers chopped in rounds, or you can use a big bell pepper.
Add in the sliced sausage and continue to cook for 3 minutes. Stir frequently.
Add in the diced tomatoes, uncooked rice, rinsed canned beans, and seasonings to the pot.
Add in the broth. Stir and cover the pot. Bring it to a boil, then turn the heat down to low to simmer.
Cook until the liquid is absorbed and the rice is cooked. Serve it hot.
You can use any medium grain rice. I like to use Jasmine rice.
Chicken broth can be regular or low-sodium.
Be sure the sausage you use is gluten free. I like to use Aidelle's brand.
You can use any color bell peppers in this recipe.
Zatarain's makes a great cajun seasoning that is gluten free. If you use a different one, be sure to read the label to ensure it is gluten free.
You can use any canned bean (kidney, white kidney, pinto, etc.) Just be sure to rinse the beans in a colander before adding them to the pot.
This recipe will keep fresh for up to 4 days in the refrigerator. Store it in an air-tight container in the refrigerator.