1/2 pound Italian-flavored turkey sausage
1 teaspoon vegetable oil
1 1/4 cups chopped onion
1 1/4 cups chopped celery
1 cup chopped green bell pepper
4 cloves garlic -- minced
2 cups long-grain rice -- uncooked
1 teaspoon dried whole oregano
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon paprika
4 drops hot sauce
31 1/2 ounces low-sodium chicken broth -- (3 cans)
1 bay leaf
Vegetable cooking spray

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble sausage. Remove sausage from skillet, and drain; wipe drippings from skillet with a paper towel. Heat oil in skillet over medium heat. Add onion and next 3 ingredients, and saute 8 minutes or until tender. Remove from heat; stir in sausage, rice, and next 8 ingredients, and stir well. Spoon into a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover and bake at 350ºF for 1 hour and 5 minutes or until liquid is absorbed. Discard bay leaf, and fluff with a fork. Yield: 10 servings.