Creole Sausage with Rice and Beans

creole sausage and beans
This is another recipe from the Southern Living Slow-Cooker cookbook. I really liked it, although the rice did get a little mushy. Using the turkey sausage kept it pretty healthy and it has been great to have on hand for lunches (I've been putting some of it in heated tortillas).

1 (16 oz) package smoked sausage, sliced (I used turkey sausage)
2 (10 oz) cans diced tomatoes with green chiles
3 1/2 cups low sodium chicken broth
2 t Creole seasoning
1 1/2 c uncooked long-grain rice
2 (15 oz) cans red beans, rinsed and drained

*Cook sausage in a large skillet over medium heat 5 min. or until browned; drain. Place sausage in a 4-quart slow cooker; stir in tomatoes and next 3 ingredients.
*Cover and cook on LOW 3 1/2 hours. Stir in beans. Cover and cook on HIGH 30 minutes or until thoroughly heated. (I put it all in together and it took about 4 1/2 hours for the rice to be cooked)