Sausage & Rice Bake

1 pound bulk sausage, hot or mild
1 green bell pepper, chopped
1 medium onion, chopped
1 or 2 tablespoons of pimiento, chopped, or red bell pepper
1 teaspoon celery seed
1 cup converted rice, uncooked
1 can (14.5 oz) diced tomatoes with liquid
1 can cream of celery soup, undiluted

In a skillet over medium heat, brown sausage; add chopped pepper, onion, pimiento and celery seed. Sauté until vegetables are tender. Drain; transfer to crockpot. Mix in rice, tomatoes and celery soup. Cover and cook on low for 5 1/2 to 6 1/2 hours. Recipe by Southern U.S. Cuisine (Diana Rattray) Serves 4.