1 1/2 cups long grain white rice
1 (15 oz.) can beef broth (Swanson)
1 (12 oz.) pkg. smoked sausage (I use John Morrel)
1/4 green bell pepper
1/4 small white onion
1/2 cup shredded medium cheddar cheese, for sprinkling
1 1/4 cups water, divided
2 tsp. vegetable oil, divided

Pour 1 teaspoon vegetable oil in a large frying pan. Heat on medium heat for two minutes or until hot. Pour rice into pan. Fry on medium heat until golden brown, stirring often, about five minutes. Pour rice into pot. Add can of beef broth and 1 cup water. Heat until boiling, then turn down to low heat. Simmer, covered, for 25 minutes.

Meanwhile cut up sausage, green pepper and onion. Add to frying pan with 1 teaspoon hot oil. Cook on medium heat, covered stirring often, about five minutes. Add 1/4 cup water, cover, simmer for two minutes until green pepper is tender. Drain and set aside in a bowl.

When rice is done put in frying pan, top with sausage, peppers and onions. Top with 1/2 cup shredded cheese.

Serve and enjoy!

Submitted by: Amber Taube