Rice with sausages, swiss chard and lima beans

How do you usually use leftover sausages? I usually start a rustic soup and add veggies, beans, and the star of the show - the mighty sausage. But today I was not in a mood for a soup. I had half a bunch of rainbow swiss chard remaining from the garlicky stirfry I made the other night. So, how about a fried rice with sausages and swiss chard. What began as an experiment turned out to be a delicious one-pot meal of wholesome goodness (hey, who said an occasional sausage binge was bad for you!). The rice had a beautiful color that the sausage imparted while cooking. The slightly bitter greens perfectly complemented the spicy sausage, and with every other bite you could taste the creamy lima beans. Any kind of sausage and bitter greens (or spinach) should work well in this recipe. The rice was all porky goodness....A simple green salad and/or yogurt dressing is all you need with the rice.
To prepare the sausage rice you need:

• A tbsp olive oil
• 1/2 cup diced onion
• 2-3 cloves minced garlic
• 2-3 sausages
• 1 cup pureed tomatoes
• 1/2 cup swiss chard, coarsely chopped
• 1/2 cup lima beans
• 1 cup rice
• 1-3/4 cup water
• Salt to taste
• Red pepper flakes (optional)

Heat olive oil in a pan and saute the onions to a golden brown. Add the minced garlic and crumbled sausages. Add the red pepper flakes (if adding). Cook the mixture until it is browned. Add the pureed tomatoes and let it cook for a few minutes. Next, in goes the swiss chard and lima beans. Add the rice and stir the mixture well. After a few minutes, add in the water and bring to a boil. Add salt to taste, but remember the sausage is salty, and you may need only a pinch of salt. Close the pan tightly and cook the rice for about 20 minutes until the water is absorbed. The grains should be separate when fluffed with a fork.