Mexican Brown Rice Casserole

1 large onion, chopped
1 medium-size sweet red pepper, seeded and chopped
2 garlic cloves, minced
2 cups crushed tomatoes
3/4 cup medium-grain brown rice
1-1/2 tsp. chili powder
1 tsp. dried oregano
1 small jalapeno, seeded and chopped
1 package (12 oz.) chicken sausage with habaneros, cut into 1/2-inch thick half-moons
1/4 cup chopped cilantro
6 T. reduced-fat sour cream
shredded cheddar cheese (optional)

Stir together onion, pepper, garlic, tomatoes, rice, chili powder, oregano, jalapeno, sausage and 1-1/2 cups water in slow cooker bowl. Cover and cook on HIGH for 3 hours or LOW for 5 hours.

Stir in cilantro; serve with sour cream and cheddar cheese, if desired.

Serves 6.

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