1-pound bulk sausage
2 teaspoons chicken bouillon
1 cup rice
1/4 cup dry minced onions
2 ribs celery-finely chopped
Seasoned salt
Pepper
Parsley flakes
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BROWN AND CRUMBLE 1-LB BULK TYPE BREAKFAST SAUSAGE (I USE HOT JIMMY DEAN) IN MEDIUM SKILLET TILL PINK COLOR DISAPPEARS. POUR IN 2-2/3 CUPS CLEAR CHICKEN BROTH (TWO TEASPOONS CHICKEN BOUILLON IN WATER) AND BRING TO BOIL. TURN HEAT TO SIMMER. STIR IN 1 CUP RICE, 1/4 CUP DRY MINCED ONION, 2 RIBS CELERY-FINELY CHOPPED. COVER TIGHTLY. LET SIMMER GENTLY 20 MINUTES OR TILL RICE IS TENDER AND ALMOST ALL LIQUID IS ABSORBED BY RICE MIXTURE. ADD SEASONED SALT AND PEPPER TO TASTE AND DRY MINCED PARSLEY FLAKES IF YOU WISH.
Serving Ideas : SPOON MIXTURE INTO WARMED FLOUR TORTILLAS.
NOTES : LEFTOVERS GREAT WHEN WARMED IN MICROWAVE.
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