Ingredients
1 pound sage-flavored pork sausage
1 cup sliced celery
½ cup chopped onion
¼ cup chopped sweet red pepper
¼ cup chopped green pepper
½ cup fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 cup converted rice, uncooked
2 cups chicken broth
½ teaspoon salt
⅛ teaspoon ground pepper
Directions
Preheat oven to 350 degrees.
Brown sausage in heavy skillet over medium heat; transfer sausage to a 2 ½-quart greased casserole dish. In the sausage drippings, sauté celery, onion, peppers and mushrooms until lightly browned; transfer to casserole.
To the casserole, add the water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake for 1 to 1½ hours or until rice is fluffy and tender.
Recipe Courtesy Of
Taste of Home
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