1 lb. hot sausage, cooked and drained
2/3 c. chopped onions
2/3 c. chopped green peppers
2 tsp. chicken bouillon
1 1/2 c. reg. rice, uncooked
1 1/2 c. water
2 cans cream of celery or chicken soup
1 c. water chestnuts, slices
4 oz. can pimentos, chopped
1/4 tsp. thyme
1 c. grated cheese

Saute onions, green peppers, and celery until tender. Place all other ingredients in large bowl, add sausage and sauteed vegetables. Cook in 2 quart casserole. Cover and cook at 325 degrees for 45-50 minutes. Top with grated cheese and bake 15 minutes more uncovered. Serve hot.