Pineapple, Papaya, Mango Salsa over Jasmine Rice

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6 -8
    cups jasmine rice (cooked)
  • 1 12
    cups pineapple, diced (now I love to use fresh, but canned pineapple will work just fine, no syrup, just natural juices)
  • 34
    cup fresh papaya, diced fine
  • 34
    cup fresh mango, diced fine
  • 12
    cup red onion, diced fine
  • 12
    cup red bell pepper, diced fine
  • 1
    small jalapeno pepper, ribs and seeds removed and diced fine (add more if you like, I like a bit more, but add according to your taste)
  • 2
    scallions, fine chopped
  • 1
    teaspoon fresh lime juice (more if you want to taste)
  • 1
    teaspoon minced garlic
  • 2
    tablespoons fresh cilantro, chopped fine
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DIRECTIONS

  • Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
  • Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
  • Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.
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