Fiery Pineapple Rice

Don’t you get tired of plain old white or brown rice? I know I do! Recently we tried a new recipe which spices things up a bit through the use of red chili peppers, pineapple and cashew nuts for a tropical rice which goes well with Asian food. We enjoyed a bowl of Fiery Pineapple Rice with egg rolls for a simple lunch. It’s slightly sweet and spicy at the same time without any added sugars.

Rick and I have befriended the local owner of the Asian grocery store. His name is Juan and his parents own a Chinese restaurant here in Valladolid. The store carries fresh bean sprouts, Oriental vegetables and tofu plus all the sauces and seasonings needed to cook Asian food. They always have sprouts and tofu, but the other fresh foods are hit or miss. I was so happy to come across these red chilis! I think I paid 0.20€ for a handful.

Fiery Pineapple Rice is an Oil Free Vegan Recipe

This is a recipe from The Daniel Fast. If you’re unfamiliar with it, the Daniel Fast follows the guidelines set forth in the Bible in the Book of Daniel. It’s a 21 day program in which a participant eats a vegan diet with only water to drink and unleavened bread to accompany a meal. (This particular meal wouldn’t qualify because the egg rolls are fried, although the rice does.) Overall, I found The Daniel Fast to be too strict for the entire Lenten season, but the process is definitely informative. Even better, the recipes are available whenever I want to eat them! Visit the Daniel Fast Website for more information.

Fiery Pineapple Rice

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Course: Side Dish

Cuisine: Asian, Vegan, vegetarian

Servings: 4 servings

Author: LydiaF

Ingredients

• 1 cup basmati rice
• 1 small 4 ring can pineapple, blended, juice reserved (you should have just shy of a cup of blended pineapple)
• 2 or more chopped red chilis, according to your taste
• large handful chopped cashew nuts
• large handful chopped cilantro
• salt and pepper to taste

Instructions

• Measure the reserved pineapple juice and add enough water to measure 2 cups (adjust this amount for the type of rice you're using)
• Cook the rice and chopped chilis with the juice and water.
• When the rice is finished cooking, stir in the blended pineapple, cashews and cilantro
• Season with salt and pepper

Notes

If you want larger pieces of pineapple, buy the nibs or chunks. Be sure to reserve the juice to cook the rice as indicated.

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You can use fresh or canned pineapple for this. I used a small can with four rings and chopped them up in the mini food processor. I think the recipe would be better with more pineapple, enough to have visible chunks in the rice. If I was in the US I would buy pineapple nibs or chunks. Here in Spain, I’ll have to cut the rings by hand into the size I want.