Sausage Rice Bake

• 1 1/2 c. long grain rice (uncooked)
• 1 lb. sausage
• 1 c. celery, sliced
• 3/4 c. green onions, sliced (I use any kind)
• 3/4 c. green pepper, chopped
• 1/2 tsp. seasoned salt
• 1/4 tsp. seasoned pepper
• 2 3/4 c. chicken broth
• 1/2 c. pecan halves

1. In shallow 2-quart casserole, place rice; set aside.
2. In large skillet on medium heat, saute sausage, stirring to crumble. Drain; discard excess fat.
3. In same skillet, mix celery, onions, pepper and sausage.
4. Cook until veggies are tender and onions are transparent.
5. Stir in salt, pepper and broth.
6. Increase heat and boil mixture 2 to 3 minutes.
7. Combine mix with rice.
8. Cover dish with tight fitting lid or foil.
9. Bake at 350u0b0 for about 1 hour and 15 minutes or until rice absorbs liquid and is tender.
10. To serve, fluff rice; sprinkle with pecan halves.
11. Serves 6.

long grain rice, sausage, celery, green onions, green pepper, salt, pepper, chicken broth, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918906 (may not work)