1 c. rice
4 1/2 c. water
2 env. dehydrated chicken noodle soup
1 lb. pork sausage
1 med. onion, chopped
1 1/2 c. chopped celery
1/2 c. chopped green pepper
2/3 c. whole blanched almonds

In large saucepan bring water and soup to a boil. Add rice. Cover. Reduce heat and very gently boil 25 minutes or until all water is absorbed. Remove from heat. Fry sausage until browned. Remove meat from pan and pour off most of fat. Add celery, onion and green pepper to remaining fat in pan and cook until tender-crisp. Add rice, cooked sausage and 1/2 cup of the almonds to vegetables (reserve remainder for garnish). Mix well.

Turn into 2 quart baking dish. Sprinkle remaining almonds over top. Bake at 350 degrees for 30 minutes or until heated through. Makes 6-8 servings.