Courtesy of Cooking Light, March 2007
1 bag boil-in-bag long-grain rice
2 t. butter
1 c. fresh diced pineapple
2 T. chopped fresh cilantro
1/4 t. salt
Cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; saute 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilatnro, and 1/4 t. salt to rice in bowl; cover and keep warm.
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1 comment:
i had to smile when i saw this recipe! my little two year old won't eat anything. but, i discovered that he would eat Pineapple Rice - i have really been calling it that. of course, my version was hot rice with pineapple and pineapple juice on top. so, i am excited to try the grown up version with cilantro!
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