Ravishing Rice

• 1 lb. sausage (hot or mild)
• 1 large onion, chopped
• 1 c. celery, chopped
• 1 large green pepper
• 4 1/2 c. boiling water
• 2 envelopes chicken-noodle soup mix
• 1/2 c. rice
• 1/2 c. almonds, slivered
• 1 Tbsp. parsley, chopped
• 1 (11 oz.) can yellow corn

1. Place sausage in large skillet and cook over low heat, stirring to crumble sausage. Pour off grease. Combine the onion, celery and green pepper and set aside. In 4 1/2 cups of boiling water, combine the soup mix and rice and cook for 7 minutes. Do not drain. Combine vegetables and meat with this mixture and stir well.
2. Pour into large 2-quart casserole. Sprinkle top with slivered almonds and parsley and bake in a 325u0b0 oven for 25 minutes. Serves 10 to 12.

sausage, onion, celery, green pepper, boiling water, chickennoodle soup mix, rice, almonds, parsley, yellow corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100194 (may not work)