This was delicious and one my dinner rotation list now! I left out the butter and almonds and didn't bake it. I was thinking this might even be good with suffing on top and then baked instead of the almonds.
From Chocolate On My Cranium
1/2 lb. bulk pork sausage
2 1/2 cups chopped celery
1 cup finely chopped green pepper
3/4 cup chopped onion
2 (2 1/8 oz.) pkgs. Chicken Noodle Soup Mix (like Lipton)
4 1/2 cups boiling water
1 cup rice
1 cup slivered almonds
1/4 cup melted butter
Combine soup mix, boiling water, and rice in a 3 quart saucepan. Cover and simmer 15 minutes or until rice is done and water is almost all gone. Meanwhile, lightly brown sausage in another pan. Add celery, green pepper, and onion; saute until tender. Add sausage mixture to rice mixture and mix well. Pour into a 9 x 13 inch baking pan. Sprinkle with almonds and pour melted over all. Bake at 375 for 20 minutes.
*I just throw everything into the saucepan and simmer until done, it skips a step and and saves dirtying up another dish and it tastes just as good.