Here's a nice way to fix rice from 60-Minute Gourmet cookbook by Pierre Franey, who wrote the food column of the same name in the New York Times.

The directions for the first recipe didn't match the ingredients, so I had to figure out where I'd put in the wine. At least some of it would go in a glass for drinking while cooking.

Sausage and Rice

2 pounds sweet or hot Italian sausages, or a combination of both
2 - 4 tablespoons butter (or olive oil)
2 tablespoons finely chopped onion
1 clove garlic, finely chopped
1 bay leaf
1 cup rice
1 1/2 cups chicken broth
1/2 cup dry white wine
2 cups fresh tomato sauce (recipe below)

Preheat the oven to 400 degrees. Prick the sausages with a two-pronged fork in several places. Place them in a skillet with about 1/4 inch water and bring to a boil on top of the stove. Put the skillet in the oven and bake about 25 to 30 minutes, or until the sausages are cooked through. Check after about 10 minutes and if there is accumulated liquid, pour it off and continue baking. Meanwhile, heat 2 tablespoons olive in a small casserole that can go from stove top to the oven. Saute the onion in it until translucent, then add the garlic and bay leaf, adding more oil if needed. Cook for about 1 minute, stirring, and add the rice. Cook about 3 minutes, stirring. Add the broth and wine and bring to a boil on top of the stove. Cover and place in the same oven with the sausages (400 degrees). Bake exactly 20 minutes. Uncover and stir with a fork to fluff the rice. When the sausages are done, remove from the oven and pour off the fat from the skillet. When ready to serve, add 1/2 cup of the tomato sauce to the rice and stir to blend. Spoon equal portions of the rice in the center of four plates. Place one serving of sausage in the middle of the rice and serve the tomato sauce on the side. Makes 4 to 6 servings.

Tomato Sauce
2 - 3 tomatoes, about 1 1/4 pounds, or use 3 cups of canned tomatoes
2 tablespoons butter
1/2 cup finely minced onion
1 clove garlic, finely minced
Salt and freshly ground pepper to taste

Remove the core from the tomatoes and cut them in 1/2 inch cubes. There should be about 3 to 4 cups. Melt half the butter in a saucepan and add the onion and garlic. Cook, stirring for about 1 minute and add the tomatoes, salt, and pepper. Cook 5 minutes. Pour the mixture into a food processor or electric blender and blend to a fine sauce. Spoon into a saucepan. Add remaining butter and heat. Makes 2 cups.