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Preheat oven to 350 degrees F. In a skillet, cook and brown the sausage for 10 minutes over medium-high heat until browned and cooked through.
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Add onion and celery and cook for 3 more minutes until slightly soft.
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In the bottom of a large casserole dish, combine stock, soup, rice, and sausage mixture.
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Add the crushed red pepper flakes if using.
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Stir together, and smooth out the top.
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Cover the casserole tightly with foil and bake for 1 hour, then taste the rice for doneness.
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If the rice is cooked through, remove from the oven and let sit, covered, for 15 minutes until serving.
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Add a bit more cooking time if needed, or a splash of extra stock if the rice is uncooked and the casserole is very dry.
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Serve in shallow bowls, and enjoy!
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Notes: 1.
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If you use hot sausage, skip the red pepper flakes.
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You wont need them!
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2.
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If youd like to use regular white rice, feel free, and if you use regular brown rice (that takes longer to cook), add about 1/2 cup extra water or stock to the casserole before cooking.
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Keep in mind that the rice may not cook quite as quickly.
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Just taste it before you take it out of the oven, and add more liquid and/or cooking time if needed to finish the rice!
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Recipe adapted from South Your Mouth.
