Skillet Sausage Rice

• 1 lb. highly seasoned bulk sausage
• 1 c. raw long grain white rice
• 1 onion, minced
• 3 celery ribs, minced
• 1 green bell pepper, minced
• 1 (4 1/2 oz.) can sliced mushrooms, drained
• 1 (10 3/4 oz.) can cream of celery soup
• 2 chicken bouillon cubes
• 1 1/2 c. water
• 1 (8 oz.) can sliced water chestnuts, drained

1. Brown sausage in skillet or Dutch oven; pour out all but 1 tablespoon fat.
2. Add rice and stir-fry for 5 minutes; add onion, celery and green pepper.
3. Saute, stirring for 10 minutes.
4. Add mushrooms, soup, bouillon mixed in water, and water chestnuts. Cover and simmer an additional 15 to 20 minutes or until rice is cooked. Serve directly from skillet.

highly seasoned bulk sausage, long grain white rice, onion, celery, green bell pepper, mushrooms, cream of celery soup, chicken bouillon cubes, water, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829187 (may not work)