4 ounces hot turkey Italian sausage
2 (2 1/2-ounce) skinless, boneless chicken thighs, cut into1/2-inch pieces
1 1/2 cups frozen chopped onion
2 thyme sprigs
1/3 cup chopped celery
1/3 cup chopped carrot
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (3 1/2-ounce) bag boil-in-bag brown rice
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
Remove casings from sausage. Combine sausage and chicken in a large saucepan coated with cooking spray over high heat; cook 2 minutes, stirring to crumble sausage. Add onion and thyme; cook 2 minutes, stirring occasionally. Add celery, carrot, and broth; bring to a boil.
Remove rice from bag; stir into broth mixture. Cover, reduce heat to medium, and cook 7 minutes or until rice is tender. Discard thyme sprigs. Stir in parsley, salt, and pepper.