Pineapple Rice

Pineapple Rice
15
1 Review
Instead of plain rice, fix this fragrant version filled with sauteed vegetables and bits of juicy pineapple. Toasting the rice and cumin seeds in butter before cooking guarantees great flavor and keeps the rice grains separate and fluffy.
10 min
Prep Time
30 min
Total Time
6 servings

Ingredients

2 tablespoons
Land O Lakes® Butter
1 cup
basmati or long-grain rice
1 teaspoon
cumin seed*
2 cups
water
1 teaspoon
salt
3/4 cup
chopped red bell pepper
1/4 cup
chopped green onion
1 (8-ounce) can
pineapple tidbits in juice, well-drained, coarsely chopped
 
*Substitute 1/2 teaspoon ground cumin.

Directions

  1. Melt 1 tablespoon butter in 4-quart saucepan until sizzling. Add rice and cumin; cook over medium-high heat until rice begins to brown (1-2 minutes).
  2. Stir in water and salt; bring to a boil. Reduce heat to lowCover; cook until all water is absorbed (15 minutes). Let stand, covered, for 5 minutes.
  3. Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet until sizzling. Add red pepper and green onions; cook over medium heat until tender (3 minutes). Stir in pineapple; cook 1 minute or until heated through. Gently stir rice with fork; stir in vegetable mixture.

Recipe Tips

Rice can be made up to a day ahead and reheated in the microwave.

Nutrition Facts (1 serving)

Calories
170
Cholesterol
10mg
Carbohydrates
30g
Protein
2g
Fat
4g
Sodium
430mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

This is a very nice side dish recipe. The cumin seed adds a good flavor but doesn't seem so over-powering that it would detract from the main dish.

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