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| INGREDIENTS |
| 1 c |
long grain rice |
| 1 (4 oz) |
sliced fresh pineapple (this is slightly more than 1/3 cup chopped after sautéing – you can get fresh pineapple chunks in the produce aisle) |
| 2 tsp |
extra virgin olive oil |
| ¼ c |
finely chopped green onion |
| 1 |
small clove garlic, minced |
| ½ c |
roasted red bell pepper, finely diced (can use jarred) |
| ¼ c |
pineapple juice |
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| RECIPE |
- Bring 2 cups of water to a boil, add the rice, cover and simmer for 17 minutes or until done. Set aside.
- 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.
- In a nonstick sauté pan, heat the oil for 30 seconds. Add the green onion and garlic and sauté 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.
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| SERVING SUGGESTION |
SERVING SIZE:
½ cup rice
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
211 |
|
| Total Fat |
3 |
g |
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| Saturated Fat |
0 |
g |
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| Sodium |
4 mg |
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| Total Carbohydrates |
42 g |
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| Fiber |
1 g |
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| Protein |
4 g |
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