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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A simple chicken-and-rice meal with a tropical twist. Leave out the chicken for a vegetarian version. Ingredients:
1-2 t oil (olive or coconut - i prefer coconut) |
'2 c cooked rice (i use basmati) |
1/2 c pine nuts |
1 large clove of garlic, minced |
1 can diced pineapple, drained with juice reserved |
broccoli florets (10 oz. of frozen works fine, but thaw them first; steam a little bit if using fresh) |
2-3 green onions, chopped |
salt to taste |
cooked chicken, shredded or diced (optional) |
Directions:
1. Heat oil in large skillet. Add pine nuts and stir.
2. Add minced garlic and green onions and stir very briefly. Quickly add drained pineapple chunks and broccoli.
3. Stir frequently. Add a little of the reserved pineapple juice to keep things moving around in the skillet.
4. Add the cooked rice and salt to taste. Add chicken if using. Stir until everything is incorporated and heated through.
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