1 c. uncooked rice
2 c. carrots
1 lg. onion
1 c. celery
1/2 c. bell pepper
14 oz. can chicken broth
1/4 c. water
1 lb. ground pork sausage

Chop carrots, onion, celery and bell pepper. Spread rice evenly in a lightly greased 3 quart casserole dish. Spoon vegetables over rice. Pour chicken broth and water over the vegetables.

Cook sausage until brown, drain well. Spoon sausage over the vegetables. Cover and bake at 350 degrees for 30 minutes as is without stirring. Then remove from oven and stir ingredients well. Cover and bake an additional 30 minutes. Yields: 8 to 10 servings.

Canned chicken broth can be substituted for instant chicken bouillon. Just fix instant bouillon as directed to equal 14 ounces.