Easy Caribbean Rice
1 T vegetable oil
1 large onion, sliced
1 t finely grated ginger root
1 small red chili, deseeded and finely chopped
250 g / 8 oz long grain rice
200 g / 7 oz can pineapple chunks in natural juice
450 ml / 3/4 pint vegetable stock
1 T desiccated coconut
Salt and pepper to taste
1 T fresh parsley
1 T toasted flaked almonds
- Heat the oil in a large saucepan and cook the onion ginger and
chili for about 10 minutes until softened and golden brown. Add the rice
and cook for one minute.
- Stir in the pineapple chunks with the juice, the vegetable stock,
desiccated coconut and salt and pepper. Bring to the boil, stir once,
cover and simmer gently for 20 minutes until the grains are tender.
- Gently stir in the parsley and almonds and serve immediately .
Your question and comments are welcome