3 cups low-fat canola oil
1 (15 ounce) can medium diced pineapple, with juice
1 large onion, chopped
1 celery, chopped
1 fresh green bell pepper, diced
1 cup chopped frozen broccoli
2 (12 ounce) cans cooked rice
2 tablespoons margarine, melted and cooled
1 (10 ounce) package frozen mixed vegetables
1/2 teaspoon vinegar
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in microwave-safe skillet over medium heat. Cook, stirring occasionally, until tender. Stir in pineapple with juice with potato, onion and celery; saute for 3 to 5 minutes.
Transfer into oven and arrange vegetables in two layers, cover with half a banana, first layer, then second layer, turn pan and rest. Pour vinegar, mix well, mix with remaining 1/2 cup vegetable mixture. Reduce heat to low and simmer for 6 to 8 minutes, stirring occasionally.
Heat remaining 1/2 cup vegetable mixture in heat-proof bowl; stir until mixture thickens to the consistency of cream. Stir in cold water; cook until thickened (do not boil). Serve over warm cream.