Pineapple might be my favorite fruit. The perfect balance of sweet and tart, the satisfaction and pure determination that results in cutting a pineapple, and it just works so well in savory cooking. Add some jazziness to your next pot of rice by adding in this delicious fruit. Let’s begin.
1 Cup Uncooked Basmati Rice
2 Cups Pineapple, Cut into Small Chunks
1 Tablespoon Coconut Oil
1 Tablespoon Salt
1/4 Teaspoon Cumin Seed
1/4 Teaspoon Chipotle Powder
2 Cloves Garlic
1/4 Cup Cilantro
Juice of Half a Lemon
In a saucepan, sauté garlic and cumin seeds in coconut oil. Once the garlic is slightly browned, add in rice, pineapple, salt, and chipotle. Mix well.
Add in water. Bring to a boil then let simmer covered until rice is cooked.
Once rice is cooked, toss with cilantro and lemon juice. Serve warm with any meal.