Sweet and savory, this colorful rice dish is a perfect complement to Easter ham. Or, leftover ham can be stirred in to make a distinctive post-Easter brunch dish.
1 Tbsp. butter
¾ cup sliced green onions, divided
½ cup diced red bell pepper
1½ cups uncooked long grain white rice
1 can (8oz.) Del Monte® Pineapple Tidbits in 100% Juice
2¼ cups College Inn® Chicken Broth
3 Tbsps. slivered almonds, toasted
Salt and black pepper, optional
Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes.
Stir in rice; cook 2 minutes.
Drain pineapple, reserving juice; set fruit aside.
Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat.
Stir in pineapple, remaining onions and garnish with almonds. Season to taste with salt and pepper, if desired.
VARIATION: To make Pineapple Ham Rice, prepare recipe as directed, except stir in 1 cup diced cooked ham when adding pineapple to rice in Step 5.
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