• 2 lbs sausage (1 lb hot & 1 lb mild)
• 1 green pepper chopped1 bunch green onions or 1 medium onion chopped
• 2-3 stalks of celery chopped
• 3 ( 14.5 oz) cans of chicken broth
• 3-4 cups of minute rice
  
• Salt & pepper to taste
• Garlic to taste
  

Brown sausage in stock pot, add vegetables and cook until almost tender; add chicken broth and about ½ can of water.  Bring to a boil.  Add rice, stir through, turn off heat and cover.  Let stand 5-10 minutes.