2 pounds sausage, sliced
1/2 cup vegetable oil
2 onions, sliced
1 carrot, sliced
1 small tomato, chopped
1 cherry tomato, chopped
1 tablespoon dried oregano
1 cup dry onion soup mix
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups cooked white rice
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large resealable plastic bag. Cut the sausage into the bag and place the bag in the pan. Heat oil in skillet over medium heat. Add onions, carrot, tomato, tomato, cherry tomato, oregano and soup mix. Stir together. Sprinkle with salt and pepper. Spread evenly into pan.
Bake in preheated oven for 40 minutes, or until sausage is well browned.
Meanwhile, in a large resealable plastic bag, beat rice in medium bowl until smooth. Add salt, pepper, chicken broth, chicken broth, tomatoes, oregano and rice. Stir together. Chill overnight.
Remove from refrigerator and stir together sauce and rice. Spoon over rice during last 15 minutes of cooking time.