Chicken Sausage with Carrot, Peppers and English Peas

I had a carrot, a yellow bell pepper and more of those shelled English peas. Yesterday I bought some Chicken Sausage with Jalapeno that they occasionally sell at Spencer's Market here on the Central Coast. Not really in the mood to cook as I've been spreading mulch for the past couple of days and I'm feeling a little weary.
Served over whole brown rice and quinoa by "Seeds of Change" I happened to have in the pantry and a green salad these few ingredients became a pretty tasty and healthful meal.

Chicken Sausage with Carrot, Peppers and English Peas
Ingredients
3/4 lb. Chicken Jalapeno Sausage
1 tbsp Olive Oil
½ cup Chicken Broth
1 whole Carrots, diced into 1/2 inch cubes (about 3/4 c.)
1 whole Yellow Bell Pepper, diced
1 cup Shelled Peas
2 cloves Garlic, chopped
1 can Del Monte Diced Tomatoes in Juice
1 tsp Spanish Smoked Paprika
2 cups Brown Rice, cooked and hot or Seeds of Change Foods, Whole Brown Rice and Quinoa.

Method
Heat heavy saute pan over medium heat and add olive oil. When the olive oil is shimmering add the sausage and brown on all sides.
Add chicken broth and braise until cooked through.
Remove from pan and slice into bite-sized chunks.

Add garlic to pan and saute until fragrant, about 30 seconds. Add the carrots and simmer for a couple of minutes. Add the peppers and saute another minute or so.
Add the sausage, tomatoes and smoked paprika. Stir to combine, cover and simmer for about 15 minutes or until the carrots are just tender.

Remove the lid, add the peas stirring to combine and simmer uncovered for 1-2 minutes.
Serve over the brown rice with a tossed green salad.

Source: Tracey Adams (about 3 servings)
Note: It's important that you use regular Del Monte Diced Tomatoes in tomato juice. If you use low-sodium tomatoes you'll need to add salt to taste.