Speedy Jambalaya

Speedy Jambalaya
1 1/3 cup uncooked long grain rice
1 large onion, halved and sliced
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
2 tsp olive oil
3 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
3 bay leaves
1 tsp salt
1 tsp paprika
½ tsp dried thyme
½ tsp ground black pepper
¼ tsp hot sauce
2 cans (15 ½ oz each) black eyed peas, rinsed and drained
¾ pound fully cooked andouille or Italian sausage links, sliced
¼ cup minced, fresh parsley (optional, for topping)

1.) Cook rice according to package directions.
2.) Meanwhile, in a large skillet, sauté onion and peppers in oil for 4 minutes. Add garlic, cook for 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika, thyme, pepper, and hot sauce. Bring to a boil.
3.) Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage, heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley if desired.