1 c. uncooked regular rice
2 c. chopped carrots
1 lg. onion, chopped
1 c. chopped celery
1/2 c. chopped bell pepper
1 (14 1/2 oz.) can chicken broth
1/4 c. water
1 lb. bulk pork sausage

Spread rice evenly in a lightly greased 3 quart casserole. Mix vegetables and spoon over rice. Pour chicken broth and water over the vegetables.

Cook sausage until browned. Drain well. Spoon sausage over vegetables. Cover with foil and bake at 350 degrees for 30 minutes. Remove from oven and stir well; cover and bake an additional 30 minutes. Garnish with parsley, if desired. Serves 8-10.