Heat 1 tablespoon cooking oil in a large, deep skillet over medium-high heat. Add 14 ounce andouille sausage, in and saute for 3-5 minutes, mostly browning the sausage.

To the skillet, add the sliced 1 red bell pepper, 1 green bell pepper, and ½ yellow onion, and continue to saute everything for another 5 minutes. The vegetables should brown and become tender.

Add the minced 3 cloves garlic, and 1 tablespoon Cajun Seasoning and saute for another 1-2 minutes, just until the garlic becomes fragrant.

Add in 10 ounce can diced tomatoes with green chilies, 1 cup long grain white rice, and 1 ½ cups chicken broth, and bring everything to a boil. Once the liquid is boiling, cover the skillet and reduce the heat to low, keeping the liquid at a low simmer.

Continue to simmer the liquid, covered for about 20 minutes. The rice should have absorbed all the liquid.

Remove the skillet from heat, keep it covered, and let it rest for another 5 minutes. Remove the lid and fluff the rice to redistribute all the vegetables and sausage throughout.

Serve fresh with sliced green onions, and enjoy!