This dish is a great way to add creativity to your brown rice repertoire. The pineapple-cilantro-jalapeno combo packs so much flavor into every spoonful. This recipe is gluten-free, vegan and is an excellent option meal prep.
Prep time: 15 minutes | Cook time: 50 minutes | Yield: Serves 5
INGREDIENTS
1 Cup Brown Rice
2 Cups Water
1 Cup Pineapple, diced
1/4 Cup Jalapeno Pepper, diced
1/4 Cup Green Onions
1/4 Cup of Cilantro
3 Cloves of Garlic, diced
1 Tbsp Coconut or olive oil
Salt & pepper to taste
1 Cup Brown Rice
2 Cups Water
1 Cup Pineapple, diced
1/4 Cup Jalapeno Pepper, diced
1/4 Cup Green Onions
1/4 Cup of Cilantro
3 Cloves of Garlic, diced
1 Tbsp Coconut or olive oil
Salt & pepper to taste
METHOD
1. Bring water to boil, then add rice and 1 Tbsp of oil. When water begins to boil again, reduce heat to a simmer and cover.
2. Cook covered for 40-50 minutes until rice is tender; stir once after about 20 mins.
3. While rice is cooking, sautee garlic, green onions and jalapenos in remaining oil for about 5 minutes.
4. Add pineapple to sautéed vegetables and sautéed for another 5 minutes.
5. Add cooked rice to sautéed mixture and mix well.
6. Remove rice from heat and mix in chopped cilantro.
7. Add salt and pepper to taste.
1. Bring water to boil, then add rice and 1 Tbsp of oil. When water begins to boil again, reduce heat to a simmer and cover.
2. Cook covered for 40-50 minutes until rice is tender; stir once after about 20 mins.
3. While rice is cooking, sautee garlic, green onions and jalapenos in remaining oil for about 5 minutes.
4. Add pineapple to sautéed vegetables and sautéed for another 5 minutes.
5. Add cooked rice to sautéed mixture and mix well.
6. Remove rice from heat and mix in chopped cilantro.
7. Add salt and pepper to taste.
Nutrition per serving: 109 Cals; 13g Carb; 6g Fat; 1g Protein
