1 c. uncooked long - grain rice
2 c. chopped carrots
1 lg. onion, chopped
1 c. chopped celery
1/2 c. chopped green pepper
14 oz. can chicken broth
1/4 c. water
1 lb. bulk pork sausage

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 browned; drain well. Spoon sausage over vegetables. Cover and bake at 350 degrees for 30 minutes. Remove from oven and stir well; cover and bake an additional 30 minutes. Serve hot. Yields 8 to 10 servings.