A Caribbean rice dish that you can truly make your own! Try replacing the pineapple with mango or papaya. Add cilantro instead of scallions. Add some fresh coconut if you like. A squeeze of lime.
It goes great with Jerk chicken OR marinate some chunks of pork in a 1/2 cup of soy sauce, 1/4 cup olive oil, and 1 1/2 TB of the jerk seasoning for an hour, skewer the pork and throw em on the grill!
Open pineapples and drain juice into a measuring cup along with the chicken stock. Add water until you have 2 cups of liquid.
In a 2qt sauce pan, melt the butter under medium-high heat.
Add rice, onion, and red pepper and saute in butter for 2 minutes.
Pour in chicken stock mixture and bring to a rolling boil.
Add the jerk seasoning and ginger.
Reduce heat to low, cover, and let simmer for 20 - 25 minutes. (Feel free to refer to your rice package for suggested cooking times.)
Remove from heat and add the scallions and tomato.
Let it sit for 2 minutes and then fluff with a fork. Salt and pepper to taste.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4|
|Calories from Fat: 66 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 17.1mg||5 %|
|Sodium 139.3mg||5 %|
|Potassium 409.5mg||11 %|
|Total Carbohydrate 75.8g||22 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 70.8g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 390
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