Calypso Rice
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 1⁄2 cups low sodium chicken broth
- 1⁄2 cup unsweetened pineapple juice
- 1 cup uncooked rice
- 1 medium onion, chopped
- 1⁄2 red bell pepper, chopped
- 1⁄2 green bell pepper, chopped
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄4 cup chopped fresh parsley
directions
- In a medium saucepan, bring broth and pineapple juice to a boil over high heat.
- Stir in remaining ingredients except parsley.
- Reduce heat to low and cook, covered, for 20 minutes.
- Remove from heat and let stand, covered, for five minutes, or until all liquid is absorbed.
- Fluff rice with a fork and serve with fresh parsley sprinkled on top.
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Reviews
-
I had really high hopes for this, but it turned out horribly. I followed the measurements and directions precisely, but the salty, hot pineapple flavor was not good and I am not, personally, a big fan of soggy boiled bell peppers. The boiled onions were not a highlight either. We ate a couple bites and threw the rest in the trash. If I were to make this again I would try sauteeing the veggies first and adding them at the end, rather than over-boiling them with the rice and not adding more than a pinch of salt. I think that maybe lowering the saltiness would help the flavor of the pineapple. Sorry.
RECIPE SUBMITTED BY
Dancer
Guelph, 0