1 1/2 c. uncooked rice
1 lb. hot pan sausage (Owens or Jimmy Dean)
2 bunches green onions, cut into small pieces
1 lg. bell pepper, chopped
1 can chicken broth
Salt and pepper to taste

Cook rice in usual manner, set aside. In large skillet or Dutch oven, cook sausage, bell pepper, and onions over low heat until sausage is brown and vegetables are tender. Add rice gradually, mixing well with meat. Add broth a little at a time, allowing rice and meat to soak up liquid as it is added. Continue to cook over low heat until dressing has soaked up liquid, but is still moist. Add salt and pepper if needed.