Heat oil in a large nonstick skillet over medium-high heat.
Add onion, zucchini, bell pepper and garlic; sauté for 5 minutes or until tender.
Push veggies to one side of skillet.
Add Johnsonville sausage to the empty side and cook and stir until lightly browned, about 3 minutes.
Add the rice, tomatoes, black beans and chicken broth.
Season with chili powder, cumin, thyme, cayenne pepper, salt and pepper.
Bring to a boil; cover pan and reduce heat to medium. Simmer for 5-6 minutes; remove from heat.
Fluff with a fork and let stand 5 minutes until rice is tender.