Heat oil and margarine in large saucepan.
Add rice and cook over medium heat, stirring constantly until rice begins to toast
to a golden brown.
Add onions, celery, thyme and kielbasa, cook 2 minutes.
Add stewed tomatoes, stir, then add chicken broth, hot sauce and cayenne pepper.
Bring to a boil, stirring, then reduce heat and simmer (covered) until
rice is done (about 15-20 minutes – watch – may stick in some pots)
Remove from heat, stir in green onions.

Excellent served with buttered corn as side dish.