Pineapple Rice

"Sweet and savory, this colorful rice side dish is a perfect complement to Easter ham. Or, leftover ham can be stirred in to make a distinctive post-Easter brunch dish."
 
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photo by College Inn photo by College Inn
photo by College Inn
Ready In:
35mins
Ingredients:
8
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ingredients

  • 1 tablespoon butter
  • 34 cup sliced green onion, divided
  • 12 cup diced red bell pepper
  • 1 12 cups long grain white rice
  • 1 can (8 oz.) Del Monte® Pineapple Tidbits in 100% Juice
  • 2 14 cups College Inn® Chicken Broth
  • 3 tablespoons toasted slivered almonds
  • salt and pepper, to taste
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directions

  • 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 with salt and pepper, if desired.

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