Pineapple Rice

Either you like or dislike using pineapple in your savory dishes. Wouldn't you agree? I used to LOVE ham and pineapple pizza, but I'm not eating ham these days. Other than that, I rarely use pineapple in anything other than a smoothie or a fruit salad. Recently, though, I saw a recipe for a pineapple rice and I decided to give it a try, with a few changes and additions. Much to my surprise, everyone at the dinner table ate it heartily! Especially me! My guys drizzled hot sauce over it. We decided it was good cold, room temperature, or heated up -- that's versatile! And see how pretty it turned out with all the yellow colors. I served mine with a simple baked tofu. You can find that recipe here on the blog.

:)

Here's what you need:
4 C cooked rice
1 fresh pineapple, cut in big chunks
1 small orange pepper, cut in 1/2 inch pieces
1 small red pepper, cut in 1/2 inch pieces
1/2 C red onion, cut in 1/2 inch pieces
6 green onions, white and green parts, cut in 1/2 inch pieces
1 C frozen corn
1 t salt, or to taste
1/2 t turmeric
1/2 t cumin
1/2 t dried coriander
1/4 - 1/2 t cayenne pepper
4 garlic cloves, minced
2 T tomato paste
1/2 C water for sauteing
1 C roasted, salted whole cashews

Here's what you do:
Saute the peppers, onions, corn, seasonings, tomato paste, garlic in the water until soft. Add sauteed veg to pineapple and rice. Mix well. Garnish with cashews. It's as easy as that!