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Curried Pineapple Rice
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- #2535
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1/2 cup finely chopped onion
2 tablespoons butter or margarine
2 1/2 cups uncooked long grain rice
2 cloves garlic, minced
1 tablespoon curry powder
5 cups chicken broth
1 tablespoon soy sauce
1 jalapeno pepper, seeded and chopped (optional)
20 ounces can unsweetened pineapple chunks, drained, or equivalent fresh pineapple
4 green onions, chopped
directions
In a large saucepan, saute onion in butter until tender. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeno, if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Remove from the heat and let stand for 5 minutes or until liquid is absorbed. Stir in green onions and pineapple chunks.
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nutrition data
196 calories, 3 grams fat, 37 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
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reviews & comments
August 7, 2013
Curry flavors always make me nervous because they can be overpowering very easily. Normally seeing 1 tbsp in a recipe turns me off but then I realized that was to serve 12 people. I think the pineapple really balanced it out and we enjoyed this dish. I cut it down to serve only 4 people and reduced the cooking time as suggested.
April 22, 2009
I thought this recipe was wonderful and quite simple. I halved the recipe and substituted green peppers for onions due to a personal taste preference. If you cut the recipe in half, reduce simmer time to about 15 minutes. I also added a dash of cayenne pepper. Great recipe! I'll definitely make it again.