Ingredients
1 pound sage-flavored pork sausage1 cup sliced celery1/2 cup chopped onion1/4 cup chopped sweet red pepper1/4 cup chopped green pepper1/2 cup fresh mushrooms, sliced1 can (8 ounces) sliced water chestnuts, drained1 cup converted rice, uncooked2 cups chicken broth1/2 teaspoon salt1/8 teaspoon ground pepper
Preparation
Brown sausage in a heavy skillet over medium heat; transfer sausage to a 2-1/2-qt. greased casserole dish. In the sausage drippings, saute celery, onion, peppers and mushrooms until lightly browned; transfer to prepared dish. Add water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake at 350° for 1 to 1-1/2 hours or until rice is fluffy and tender.
