Curried Pineapple Rice

Name: Curried Pineapple Rice
Ingredients: 1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained; 1/2 cup finely chopped onion; 2 tablespoons butter; 2-1/2 cups uncooked long grain rice; 2 garlic cloves, minced; 1 tablespoon curry powder; 5 cups chicken or vegetable broth; 1 tablespoon soy sauce; 1 jalapeno pepper, seeded and chopped, optional; 4 green onions, chopped

10 ingredients

3 steps

Ingredients

1 fresh pineapple or 1 can (20 ounces) pineapple chunks, drained
1/2 cup finely chopped onion
2 tablespoons butter
2-1/2 cups uncooked long grain rice
2 garlic cloves, minced
1 tablespoon curry powder
5 cups chicken or vegetable broth
1 tablespoon soy sauce
1 jalapeno pepper, seeded and chopped, optional
4 green onions, chopped

Directions

1

Cut fresh pineapple to form a serving bowl if desired (see p. 58). Cut removed fruit into bite-size chunks; set aside. If using canned pineapple, drain and set aside (discard juice or save for another use).
2

In a large saucepan, saute onion in butter until tender. Stir in rice, garlic and curry powder. Add broth, soy sauce and jalapeno if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
3

Stir in green onions and pineapple chunks. Spoon into pineapple shell. Replenish as needed or place remaining rice in another serving bowl.