SAUSAGE SKILLET SUPPER This was orignally found on the back of a package of Hillshire farms smoked sausage and I have been using it ever since. I normally don't add muchrooms, but if I do I'll use fresh. I also prefer Pepper Jack Cheese, or Jack cheese. Fresh cracked Pepper coarsely ground always makes everything better. 58k05te 1 lb. Hillshire Farm Sausage 3/4 c. white rice 1 (10 3/4 oz.) can cream of celery soup 3/4 c. water 1 tbsp. butter 1 (10 oz.) pkg. frozen peas Optional: 1 (2 1/2 oz.) can sliced mushrooms  1 c. grated Swiss or Pepper Jack cheese Coarsely ground black pepper, especially if you use Swiss Cheese. In large skillet on medium heat, sautee rice for a few minutes till slightly browned.  Cut Hillshire Farm Sausage into chunks.  Combine with rice, butter, celery soup, water, and black pepper. Cover and bring to boil. Reduce heat and simmer 5 minutes.  Stir in frozen peas and (optional) mushrooms. sliced and drained, or preferably fresh.  Simmer, covered for 20 minutes or until rice is cooked.  Sprinkle with grated Swiss or Pepper Jack cheese, cover and melt.  Yield: 4 servings.