Spanish Rice Casserole - cooking recipe

Ingredients

1 lb mild bulk sausage (Jimmy Dean is best)
1 cup uncooked rice
1 medium onion, finely chopped
2 cups chicken stock or 2 cups broth
1 (14 1/2 ounce) can diced tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Preparation

Cook sausage in a large skillet over medium-high heat, stirring to crumble, until browned.
Drain sausage on paper towels, reserving drippings in skillet. (Use a big slotted spoon to remove sausage from the skillet.).
Combine rice and onion in reserved drippings, stirring to brown lightly over medium-high heat.
Add chicken stock, tomatoes, chili powder, garlic powder and pepper. Add sausage. Stir to combine.
Spoon into a greased 2 quart casserole.
Bake (covered) at 350 for 1 hour.