Louisiana Style Andouille Red Beans And Rice Skillet

1 cup rice
6 oz andouille sausage, diced   
1 red bell pepper, diced small
1/2 yellow onion, diced
1/2 to 1 tsp Cajun seasoning   
1 tsp dried thyme
1 can (15 oz size) kidney beans or pinto beans, drained
1/4 cup finely chopped fresh parsley

Prepare rice according to package directions; set aside.
Put a large heavy skillet over medium-high heat. Add andouille sausage and cook for 3 to 5 minutes or until nicely browned; remove sausage from skillet and set aside.
Add the red bell pepper, onion, Cajun seasoning, and thyme to the skillet and cook, stirring often, for about 3 to 5 minutes or until onions soften.
Add to the skillet the cooked rice, sausage, kidney beans, and the parsley, stir and cook until heated through.
Serve hot right from the skillet.