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In a large skillet over medium-high heat, crumble and cook Italian sausage until beginning to brown. Add peppers and onion and cook until crisp-tender, about 5 minutes.
Stir in garlic, salt, oregano, pepper and cumin and cook 1 minute.
Add broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
Stir in the salsa.
Rinse rice well under cold water and add to the skillet.
Stir well and bring to a simmer. Cover, reduce heat slightly, and simmer for 15-20 minutes until rice is cooked through. (*BAKE: You can also cover tightly and bake at 350 degrees F for 20-30 minutes until cooked through).
Sprinkle with cheese, cover and let rest for 5 minutes before serving.