4 c. rice, cooked
12 oz. sausage
1 lg. onion, sliced
1 green pepper, cut in 1 inch pieces
1 c. celery, diagonally cut
1 (15 oz.) can tomatoes, quartered
1 (8 oz.) can pineapples, drained
1/4 tsp. garlic powder
1/4 tsp. pepper
1 tbsp. brown sugar
2 tbsp. cornstarch
1/2 c. beef broth

While rice is cooking, cover and cook sausage in 1/2 cup water for 5 minutes. Remove from water an cut in thin slices. Combine sausage, onion, pepper, celery in large skillet. Cook until vegetables are tender crisp. Add tomatoes, broth, pineapples, (drain and reserve juice) and seasonings. Cover and simmer for 5 minutes. Blend cornstarch with pineapple juice. Pour into meat-vegetable mixture. Cook, stirring until clear and thickened, about 2 minutes.