SMOKED SAUSAGE AND RICE

12 ounces smoked link sausage
1/2 cup water
1 large onion, sliced
1 large green pepper, coarsely chopped
1 cup celery, sliced in 1-inch pieces
1 can (14 ounces) tomatoes, quartered
1 cup beef broth
1 can (8 ounces) pineapple slices, drained and juice reserved
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon brown sugar
2 tablespoon cornstarch
4 cups cooked hot rice

Place sausage in 1/2 cup water and cook covered for 5 minutes in a skillet.

Remove sausage from the water then slice thin. Mix sausage, onion, green pepper and celery in a large skillet and cook until the vegetables are tender but still crisp.

Add the tomatoes, broth, pineapple and seasonings. Cover and simmer for 5 minutes.

Blend the cornstarch with the pineapple juice and pour into the sausage mixture. Cook and stir until clear and thickened.

Serve over rice.

Servings: 6