1 lb. sage flavored pork sausage
1/2 c. chopped onion
1 c. sliced celery
1/4 c. chopped sweet red pepper
1/4 c. chopped green pepper
1 can sliced water chestnuts
1 c. converted rice, uncooked
2 c. chicken broth
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. fresh mushrooms, sliced

Brown sausage in heavy skillet over medium heat. Transfer sausage to a 2 1/2 quart greased casserole dish. In the sausage drippings, saute celery, onion, peppers, and mushrooms until lightly browned; transfer to casserole.

To casserole, add water chestnuts, rice, broth, and seasonings. Mix well. Cover tightly and bake at 350 degrees for 1 to 1 1/2 hours or until rice is fluffy and tender. Serves 6.