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Pineapple Rice
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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.

How to make

  1. STEP 1

    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.

  2. STEP 2

    Stir in water and salt; bring to a boil. Reduce heat to lowCover; cook 15 minutes or until all water is absorbed. Let stand, covered, 5 minutes.

  3. STEP 3

    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.

Tip #1

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

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