Pineapple Rice

Submitted by College Inn

"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."

 

• Ready In: 35mins
• Ingredients: 8

ingredients

• 1 tablespoon butter
• 3⁄4 cup sliced green onion, divided
• 1⁄2 cup diced red bell pepper
• 1 1⁄2 cups long grain white rice
• 1 can (8 oz.) Del Monte® Pineapple Tidbits in 100% Juice
• 2 1⁄4 cups College Inn® Chicken Broth
• 3 tablespoons toasted slivered almonds
• salt and pepper, to taste

directions

1. Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes.
2. Stir in rice; cook 2 minutes.
3. Drain pineapple reserving juice; set fruit aside.
4. 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.
5. Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.