uncooked long grain white rice
butter or margarine
tomatoes, seeded, chopped
ripe banana, cut into ½“ pieces
jalapeño pepper, seeded, chopped
fresh lime juice
(15 ounces) black beans, undrained
Cut sausage on an angle in ½” slices; set aside. Combine all rice ingredients in medium saucepan; bring to a boil. Reduce heat to medium-low, cover and cook 15 minutes. Remove from heat and let stand, covered 5 minutes. Fluff with a fork before serving.
Combine salsa ingredients in medium bowl. Let stand at room temperature for 15 minutes. Pour off excess liquid before serving.
Heat a large non-stick skillet over medium-high heat for 3 minutes. Add sausage and cook, stirring frequently, about 3-4 minutes or until lightly browned. Remove sausage from pan and keep warm.
Drain beans, reserving liquid. Whisk cornstarch and bean liquid until smooth; set aside. Add olive oil to sausage drippings in skillet; heat over medium heat. Add garlic; cook and stir 1 minute. Add beans; cook and stir 3 minutes. Add bean liquid and salt; cook stirring constantly until mixture comes to a boil. Cook and stir 1 minute.
Place cooked rice on large platter; top with beans. Arrange sausage over beans and top with salsa.