1 lb. bulk hot sausage
1 lg. Spanish onion, chopped
1 lg. green pepper, chopped
1 c. celery, chopped
4 1/2 c. boiling water
2 envelopes chicken noodle soup mix
1/2 c. raw rice
Slivered almonds & parsley (optional)

Heat oven to 350 degrees. Slowly cook and crumble sausage in skillet. Pour off excess fat. Meanwhile, combine chopped vegetables and set aside. In 4 1/2 cups of boiling water, boil soup mix and rice for 7 minutes. Do not drain. Combine all ingredients in large (2 quart) casserole. Top with almonds and parsley. Bake 30 minutes. Yield: 10 to 12 servings.