Caribbean Island Sausage And Rice

• 1 1/4 c. regular rice
• 1 small or large can pineapple chunks in unsweetened juice, drained (I use large can as we like lots of pineapple)
• 2 Tbsp. butter or margarine
• 1 tsp. salt
• 1 lb. smoked sausage, cut in 3/4-inch pieces
• 1 Tbsp. cornstarch
• 1/2 tsp. ground ginger
• 1 Tbsp. vinegar (I use cider vinegar)
• 1/2 c. apricot preserves
• 1/2 c. water
• 1 green pepper, cut up in cubes or strips

1. Drain pineapple, reserving juice.
2. Add enough water or juice to make 2 1/2 cups liquid.
3. Bring to a boil in large saucepan and stir in rice, 1 tablespoon of the butter and salt.
4. Cover tightly and simmer 20 minutes.
5. Remove from heat and let stand, covered, until all liquid is absorbed, about 5 to 10 minutes.

regular rice, pineapple, butter, salt, sausage, cornstarch, ground ginger, vinegar, apricot preserves, water, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=589438 (may not work)