1 c. uncooked long grain white rice
1 med. onion, finely chopped
1/2 c. diced green pepper
1/4 c. butter
1 clove garlic
2 tsp. curry powder
1/2 tsp. salt
1 can (14 1/2 oz.) chicken broth
1/2 c. water
4 smoked sausages or plump frankfurters
1 pkg. (10 oz.) frozen peas, thawed

Cook rice, onion and green pepper in heated butter over medium heat in a large frying pan, stirring until onion is soft and lightly browned. Mix in garlic and curry powder. Cook, stirring for 30 seconds. Then mix in salt, broth, and water.

Transfer rice mixture to a greased shallow 2 to 2 1/2 quart casserole. Cover, bake at 400 degrees until rice is nearly tender.

Meanwhile cut several shallow slashes along one side of each sausage. Mix peas into rice mixture. Arrange sausages atop rice. Bake uncovered at 400 degrees until sausages are heated through and lightly browned, 10-12 minutes.