1 Lb. Italian sausage — sliced
1 broiler or fryer chicken
1 Medium onion — chopped
1 Small green pepper — cut in
chunks 1 Clove garlic — minced
3/4 C. long grain rice
1 1/2 Tsp. chicken bouillon — Granuals
1/4 Tsp. ground turmeric
3 C. hot water
4 carrots in 3-inch chunks
Brown sliced sausage in 4 quart Dutch oven over medium heat. Cut chicken into serving pieces. Brown in sausage drippings; season with salt and pepper. Remove chicken. Add onion, green pepper and garlic; cook until onion is tender. Stir in uncooked rice, bouillon, turmeric and water; bring to boiling. Add sausage and carrots. Arrange chicken on top. Cover and bake at 375 degrees for 40 minutes or until chicken and rice are tender. To serve, toss mixture gently together.