In a nonstick sauté pan on medium-high heat, brown the chicken thighs on each side, about 2-3 mins, then remove and set aside. Add sausage, onion, garlice, bell pepper and cook until sausage is browned. Add diced tomatoes (undrained), rice and water. Mix well then add chicken thighs on top. Bring to a boil, then lower to low heat and over for 30 mins or until rice is tender and cooked. Turn off heat and allow to sit for 10 mins before serving.