Add one tablespoon of olive oil to a large saucepan and heat over a medium/ to hot heat.
Add the sausages and cook for 3 - 4 minutes or until browned. Remove the sausages from the pan and set aside to cool.
Reduce to medium heat and in the same pan, add the remaining olive oil, grated carrot, diced brown onion, crushed garlic and diced capsicum. Stir to combine the ingredients and cook for 3 - 4 minutes or until the onion is translucent.
In the meantime, thinly slice the cooled sausages.
Add the rice, chicken liquid stock, diced tomatoes and sliced sausages to the saucepan, and stir to combine.
Bring the mixture to a simmer, then reduce to a medium to low heat. Place the lid onto your saucepan.Cook for 5 minutes before giving the mixture a stir. Replace the lid and cook for a further 5 minutes.
Add the baby peas and stir to combine. Remove the saucepan from the heat and replace the lid before letting it sit for 10 minutes to allow the rice to completely cook and the peas to warm.
Serve and enjoy!