Pineapple Cilantro Rice
Martha Stewart Living, June 2000
- 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
- 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.
- 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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