Seasoned Rice

• 1 lb. bulk sausage (Bob Evans, mild or your choice)
• 3/4 c. chopped celery
• 3/4 c. green pepper (optional)
• 3/4 c. chopped onion
• 1/2 c. slivered almonds, toasted (optional; toast in oven at 350~ for 10 to 20 minutes)
• 1 c. uncooked rice
• 1 large can College Inn broth or 2 small cans (chicken)

1. Remove bulk sausage into frying pan.
2. Stir until brown.
3. Don't remove fat from sausage.
4. Take sausage out of pan and put into 2-quart casserole.
5. Put celery, onions and green peppers into pan with the sausage's fat.
6. Cook ingredients until they become transparent, take out of pan and put them into casserole.
7. Add toasted almonds (optional), rice and chicken broth into the casserole, mix all of this real good.
8. Put casserole into oven at 350u0b0 for 1 1/2 hours to 2 hours; or until liquid is absorbed into rice.
9. Do not cover casserole.

sausage, celery, green pepper, onion, slivered almonds, rice, inn broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834438 (may not work)