|1 cup||Long grain rice|
|One; (4-ounce) slice|
|; fresh pineapple|
|2 tablespoons||Olive oil|
|¼ cup||Finely chopped green onion|
|1 small||Clove garlic; minced|
|½ cup||Roasted red bell pepper; (you can buy a jar|
|; of these already|
|; roasted), finely|
|¼ cup||Pineapple juice|
|Salt and freshly ground black pepper|
TO COOK THE RICE: Bring 2 cups of water to a boil, add the rice, cover and simmer for 17 minutes or until done. Set aside.
TO PREPARE THE PINEAPPLE: While the rice is cooking, preheat a non-stick skillet until it is very hot. Add the pineapple slice and cook over high heat, for about 2 minutes per side or until brown. Remove from the skillet and cut the pineapple into a fine dice; reserve for later.
TO ASSEMBLE THE RICE: In a saut pan, heat the oil for 30 seconds. Add the green onion and garlic and saut for a minute or until the green onion is tender. Add the pineapple, roasted red bell pepper, and pineapple juice and boil down until the liquid has almost entirely evaporated. Season with salt and pepper to taste and stir this mixture into the cooked rice.
Converted by MC_Buster.
Per serving: 278 Calories (kcal); 27g Total Fat; (85% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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