Serves 6 to 8
This tropical inspired rice is far from being traditional, but it sure is tasty.
2 cups raw long-grained white rice
Chicken stock, broth or bouillon – Homemade or commercial
1 medium size onion, diced
About 1 teaspoon olive oil
1 can crushed pineapple, well drained
1/4 cup Sweet chili sauce
2 green onions, chopped small, including most of the greens
1/4 cup finely chopped fresh cilantro
Salt and fresh coarse ground black pepper to taste
Put the rice in a sauce pan with a tight fitting lid. Add enough chicken stock, broth or bouillon to stand about one inch above the level of the rice. Place on the stove uncovered and bring to the boil. Continue to boil until the liquid has evaporated to the point where it is just level with the top of the rice. Do not let it boil dry. Remove from the heat immediately and cover with a tight fitting lid. Allow to steam for thirty-five to forty minutes.
While the rice is steaming, gently sauté the onion until it is golden and soft. Prepare the other ingredients. When the rice is ready, quickly add the sautéed onion and remaining ingredients, fluff the rice with a table-fork and quickly return the lid. Allow to continue steaming for another five minutes. Using a fork, stir gently to evenly distribute the ingredients, remove to a serving dish and garnish with sprigs of fresh cilantro and slices of fresh orange or lime, or, for a special occasion, serve in a hollowed out pineapple shell. Serve warm. |
