1 pkg. Eckrich-type sausage
1 medium onion, chopped (1/2 c.)
1 (15 oz.) can Mexican style or regular chili beans
11 oz. can corn
1 (6 oz.) box Spanish-style rice mix

Cut up the sausage. Combine all ingredients into a crock-pot except the Spanish rice. Add 6 cups water and the spice packet from the rice. Cover; cook on low 4 to 6 hours or on high 2 to 3 hours. Stir in remaining rice from the rice mix. Cover and cook on low 1 hour more or on high 45 minutes more.

Makes approximately 6 servings.