Red Rice and Sausages

I added some breakfast sausage links
to a simple red rice recipe.
This came out really good and tasty.

Ingredients:
1 tablespoon olive oil
1/4 cup chopped onions
2-3 small sausages per person
1 cup short-grained brown rice
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can low-salt chicken stock
2 bay leaves

Directions:
Heat 1 tablespoon olive oil
in a large nonstick dutch.
Add the onions and sausages
and cook on medium heat until
the sausages are brown,
stirring the onions occasionally
so they don't burn,
and turning the sausages
so they brown on all sides.
Remove the sausages to a bowl
(they won't be cooked through).
Stir in the brown rice, paprika,
dried thyme and dried oregano.
Stir to coat the rice well,
and then add the canned
tomatoes with the juice,
the chicken stock and the bay leaves.
Bring the mixture to a boil, cover,
reduce to a simmer and
cook for about 50 minutes.
Meanwhile, dice up all of the vegetables
and mix them with the olive oil,
salt, oregano, thyme, paprika
and Worcestershire sauce.