Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook onion, pepper and celery in oil in large skillet over medium-high heat until lightly browned.
  2. Dissolve cornstarch in water; stir into vegetable mixture.
  3. Add tomatoes, parsley, garlic powder, salt, chili powder and pepper sauce.
  4. Bring to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally.
  5. Add and return to a boil.
  6. Reduce heat and simmer 8 to 10 minutes, or until flakes easily with fork.
  7. Serve over hot rice.

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