slice sausages into quarter size circles.
in a large skillet add sausages, carrots, red pepper flakes and half the water. cover with lid.
heat on high and cook until carrots are half done. stir occasionally.
add onions and green pepper. keep covered and cook until they are half done. about 5 min.
lower heat to medium add both cans tomatoes and salt and pepper to taste.
heat covered for about 5 more minutes.
remove lid add rest of water and rice.
cook until rice is done and liquid is gone. stir often.
I use heirloom carrots because they are colorful. red, yellow, orange,.purple, green,.makes a colorful dish. but regular carrots will do just fine.
I make this when I have leftover Italian sausages from a bbq. if using fresh sausage...cook sausage first by slicing into the coin shapes and saute in skillet with a bit of oil before adding carrots and water. or grill whole on grill until done then slice.