Heat nonstick Dutch oven or large saucepan over medium-high heat until hot. Add sausage; cook 4 to 5 minutes or until no longer pink. With slotted spoon, remove sausage from Dutch oven; drain on paper towels.
Wipe Dutch oven clean with paper towels. Return sausage to Dutch oven. Stir in all remaining ingredients except flour and milk. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until rice is tender.
Meanwhile, in small bowl, combine flour and milk; blend well. Gradually stir into soup. Increase heat to medium-high; cook, stirring constantly, until bubbly.