Cilantro Pineapple Rice
This rice has flavors that reminiscent of Asian dishes. You take the delicate, sweet aromatics and flavors of Jasmine rice cooked with citrus and chunks of pineapple, countered by the sharp flavors of cilantro and shallots. Plus, you can throw this together very quickly, giving you time to focus on whatever your main course might be.
- 1 cup of jasmine rice
- 1.25 cups of water
- 1 cup of pineapple juice and chunks (if you have fresh pineapple, I’d recommend that. Canned works fine, too)
- 1/2 cup of orange juice
- handful of cilantro leaves
- 3 or 4 shallots (the greens, not the bulb)
- juice of 1 lime
- garlic powder, to taste
- dried oregano, to taste
First, chop up the cilantro leaves and the shallots. Then chunk the pineapple into 1/2 inch cubes if you went the fresh route (or just open the can, like I did 
).
I have a rice cooker, an appliance which I could never live without. If you don’t, simply use a saucepan on the stovetop on medium-high heat for about 20 minutes. Whichever you use, all you have to do now is mix everything together and get it cooking, stirring periodically to prevent the sugars in the pineapple juice from burning on the bottom. That’s it!
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