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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Delicious. Something different and really quick. I usually use canned pineapple. Ingredients:
1 fresh pineapple, peeled, packed in juice |
1 tablespoon olive oil |
1 (14 7/8 ounce) envelope cooked long-grain rice |
12 ounces cooked ham, coarsely chopped |
1 cup sweet pepper |
1 jalapeno pepper, sliced |
0.5 (15 ounce) can black beans, rinsed and drained (3/4 cup) |
lime wedge |
Directions:
1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.
2. Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.
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