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Pineapple and Curry Rice
1/2 cup finely chopped onion
2 tablespoons butter
2-1/2 cups uncooked long grain white rice
2 garlic cloves, finely chopped
1 tablespoon curry powder
5 cups chicken broth
1 tablespoon soy sauce
1/2 jalapeno pepper, seeded and chopped (optional)
1 (20 ounce) can unsweetened pineapple chunks, drained
In a large saucepan, sauté onion in butter until translucent. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeno, if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed. Stir in green onions and pineapple chunks.
Servings: 12
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