1 lb. mild Italian sausage (can use turkey sausage)
1/4 c. water
1 tbsp. olive oil
2 sweet onions, coarsely chopped
1 clove garlic, minced optional
1 large green pepper coarsely chopped
1 tbsp. chopped fresh basil or 1 tsp. dried
Salt and freshly ground pepper
1 1/2 c. basmati or good quality long grain white rice
3 1/2 c. low sodium chicken broth or water
1 bay leaf
About 1/2 c. grated parmesan cheese

Preheat the oven to 350°F. In a large casserole, heat the Italian sausage with 1/4 cup water over high heat and cook for 6 minutes, or until the water is gone. Remove the sausage and let cool slightly. Slice the sausage into 1 inch pieces and set aside. Heat the olive oil over moderate heat. Add the onions and garlic and sauté for 5 minutes, stirring frequently to prevent burning. Add the sausage chunks, green pepper, basil and salt and pepper to taste, and cook for another 2 minutes. Raise the heat to high and add the rice, stirring well. Add the broth and bring to a boil. Remove from heat and add the bay leaf. Stir the mixture well and cover.

Bake for 25 minutes. Sprinkle on the cheese and bake for another 5 minutes.