Slice the sausage into ½-inch thick pieces. Chop onion and bell pepper into bite sized pieces; discard seeds and membrane.
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sausage and onion and saute for several minutes, stirring occasionally as the sausage browns; about 5 minutes.
Add the peppers to the skillet and saute for 1-2 minutes.
Stir in the rice and the cajun seasoning and cook for an additional minute.
Pour in the tomatoes (with juices), rice, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Turn the heat up to medium-high and bring to a boil. Cover and reduce heat to low and simmer for 20 minutes.
After 20 minutes, turn off the heat. Let rest for 5 minutes with the lid on.
Remove the lid, stir and fluff the rice. Garnish with sliced green onions and serve.
Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.Reheating - For best results, reheat in a pan on the stove. You can add a splash of water or broth to moisten the rice again. You can also reheat in the microwave for 60-90 seconds, stirring midway through.Be sure to read all of the tips and FAQs in this post. There's tons of useful information!