Curried Pineapple Rice Recipe
Servings: 6
Ingredients
- 1 can (14 ounce.) clear chicken broth
- 3/4 c. water
- 2 tbsp. shoyu
- 1/2 teaspoon lime peel, grated
- 1/2 teaspoon Tabasco sauce
- 2 tbsp. butter
- 1 tbsp. ginger, grated
- 1 1/2 c. raw rice
- 1 tbsp. curry pwdr
- 1/4 c. raisins
- 1 can (8 ounce.) crushed pineapple
- 1/2 c. chopped green onions
- 1/3 c. chopped red bell pepper
- 1/3 c. toasted slivered almonds
Directions
- Combine first 6 ingredients. Set aside. In saucepan over medium heat, add in butter and ginger and cook for 1 minute, stirring constantly. Stir in rice and curry. Cook 3 min or possibly till rice is lightly browned, stirring often. Stir in raisins and broth. Heat to boiling. Reduce heat to low. Cover, simmer 20 min or possibly till rice is tender. Stir in pineapple, green onions, red pepper and almonds. Let stand 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 48 | 17% |
| Total Fat 5.53g | 7% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 446mg | 19% |
| Potassium 289mg | 8% |
| Total Carbs 53.92g | 14% |
| Dietary Fiber 2.5g | 8% |
| Sugars 11.98g | 8% |
| Protein 5.54g | 9% |
