1 small onion, chopped
1 stalk(s) celery, chopped
1 half, red bell pepper, chopped
1 1/4 c uncooked jasmine rice or reg. long grain rice
10 1/2 oz can cream of mushroom soup
2 c chicken stock
3/4 c shredded colby jack cheese
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Brown the sausage in a large skillet over med. high heat. Break up the sausage as it cooks with a wooden spoon. Drain off any excess grease. Add in the onion, celery and bell pepper. Cook for 5 minutes. Add in the uncooked rice and stir to combine. Whisk together the soup and broth and pour into the pan. Stir to combine well. Stir in the cheese and pour into a lightly greased 2.5 quart baking dish. Cover tightly with tinfoil and bake in a 350 degree oven for 1 hour.