Pineapple Cilantro Rice

  • Servings: 6

Source: Martha Stewart Living, June 2000

Ingredients

  • 2 cups uncooked basmati rice
  • 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
  • 1/2 cup fresh cilantro leaves, coarsely chopped
  • 1 red bell pepper, seeded and cut into 1/4-inch dice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 lime, cut into wedges, for garnish

Directions

  1. Bring a medium saucepan of water to a boil. Stir in the rice, reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water.

  2. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.

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