1 c. uncooked regular rice
2 c. chopped carrots
1 large onion, diced
1 c. celery
1/2 c. chopped green pepper
1 (14 1/2 oz.) can chicken broth
1/4 c. water
1 lb. bulk pork sausage
Spread rice evenly in a lightly greased 3-quart casserole.
Spoon vegetables over rice. Pour chicken broth and water over the
vegetables. Cook sausage until brown. Drain well. Spoon sausage
Cover and bake at 350 degrees for 30 minutes. Remove from oven.
Stir well. Cover and bake for an additional 30 minutes. Garnish
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