1 tablespoon safflower or other neutral-tasting oil
5 ounces andouille sausage, one-quarter cut into small dice, the rest into 1/4-inch-thick half-moons
1/2 red bell pepper, ribs and seeds removed, minced
1/2 yellow onion, minced
2 celery stalks, minced
1 garlic clove, thinly sliced
1 teaspoon fresh thyme, leaves
1 cup canned whole peeled tomatoes, pureed
4 cups chicken stock, homemade or low-sodium, store-bought
1/2 cup long-grain white rice
1/2 teaspoon apple cider or distilled white vinegar
Coarse salt and freshly ground pepper
1. Heat oil in a 4-quart saucepan over medium-high until hot but not smoking. Cook sausage, stirring occasionally, until browned, 3 to 5 minutes. Add bell pepper, onion, celery, garlic, and thyme. Cook over medium-low, stirring occasionally, 10 minutes.
2. Add tomatoes, stock, and rice; bring to a boil. Reduce heat and simmer until rice is plump, about 20 minutes. Remove from heat. Stir in vinegar, and season with salt and pepper.
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