Ham and Rice Casserole

1/4 bell pepper (green or red), diced
2 shredded carrots
1 small onion, diced
½ C water
¾ C quick cook rice (white or brown)
1 can (10+oz) cream of celery soup, undiluted
1/8 t pepper
½ t dried sage (or one leaf)
1 C cooked ham, diced
Place first 4 ingredients in a saucepan, bring to a boil, cover and cook about 4 minutes.
Add remaining ingredients, stir together. Pour all into an 8x8 casserole dish.
Bake at 350° for 30 minutes.