Start by washing and cutting your vegetables. We wanted our vegetables to be a bit more chunky so we cut them that way. You can cut them however you’d like.

Next, slice your al fresco chicken sausage into rounds. Set aside.

Now heat up your skillet to medium-high. We used our induction cooktop but you can simply heat up a skillet on the stove.

Next, drizzle in some olive oil into the bottom of your skillet pan. Add the chicken sausage into the pan. Since the al fresco chicken sausage is fully cooked, you only want to cook the sausage a few minutes on each side. Be careful not to burn.

Remove the sausage from the pan and set aside.

Now, add in your chicken broth and butter. You want to bring this to a low boil.

Once boiling, add in your peppers, onions, and garlic. After about 3 minutes, add in your tomatoes.

Now add-in your cooked rice, chicken sausage and add your salt and pepper to taste.

Allow everything to heat for a few minutes then serve up and enjoy!