1 lb. bulk pork sausage (roll in 1" balls)
1 onion, chopped
1 c. sliced mushrooms
1 c. rice, uncooked
2 chicken bouillon cubes
3 c. hot water
1/2 c. frozen green peas
1 (2 oz.) can diced pimiento

Cook onion and sausage balls in skillet until onions are tender and sausage is lightly browned. Drain off excess fat. Add next 4 ingredients. Heat to boiling, cover reduce heat and simmer 20 minutes. Add peas and pimientos, cover and simmer 5 to 10 minutes longer. Taste for seasonings, some salt and pepper, may be needed depending on seasoning in sausage. Serves 6 to 8.