1 pound hot or regular bulk sausage 1 medium green bell pepper, chopped 3 cups water 1 1/2 cup raw long-grain rice 1/2 teaspoon instant minced garlic 1/4 teaspoon cayenne pepper (optional) 6 green onions, thinly sliced 1 cup beef stock 4 tablespoons margarine, softened chopped cooked giblets (optional) salt and freshly ground black pepper, to taste
Crumble sausage into a hard-plastic colander set in a 3-quart casserole. Sprinkle bell pepper over top. Microwave on high 3 minutes or until sausage is no longer pink. Set colander aside; discard fat from casserole.
Put water in same casserole. Cover; microwave on high 5 to 6 minutes or until water boils. Stir in rice, garlic and cayenne. Cover; microwave on high 3 minutes.
Reduce power to medium-low (30 percent). Cook 13 to 15 minutes or until water is absorbed. Fluff rice with fork.
Add reserved sausage mixture, green onions, beef stock and margarine. Mix well and add giblets, salt and pepper.