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.
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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.
Melt 1 tablespoon butter in 4-quart saucepan until sizzling. Add rice and cumin; cook over medium-high heat 1-2 minutes or until rice begins to brown.
Stir in water and salt; bring to a boil. Reduce heat to low. Cover; cook 15 minutes or until all water is absorbed. Let stand, covered, 5 minutes.
Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet until sizzling. Add red pepper and green onions; cook over medium heat 3 minutes or until tender. Stir in pineapple; cook 1 minute or until heated through. Gently stir rice with fork; stir in vegetable mixture.
Rice can be made up to a day ahead and reheated in the microwave.
Explore reviews fromour online community
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.