Drain the can tomatoes but save the juice, we're going to use it to cook our rice. Combine the tomato juice and chicken broth to make 6 cups of liquid. We will use this liquid to cook the rice. Set this aside until ready to use.

Start with a large Dutch oven with a lid. Place the pot over medium heat, add the oil to the pot and brown the sausages for about 3 to 5 minutes. Add in the chopped onion and bell pepper, saute them until they are soft. Stir in the rice and saute for 2 to 3 minutes. Add the strained tomatoes.

Pour the juice broth combination into the Pan add the Bay leaf and salt. Bring to a simmer and let simmer for 5 minutes. Cover the pot and place it in a 350ﾟ oven for about 20 minutes. Remove the pan from the oven and check to see if done, all the liquid should be absorbed.