Name: Spicy Luau Rice
Ingredients: 1-1/2 cups Lundberg Family Farms Brown Jasmine rice; 3 cups water; 1 fresh pineapple (cut into 1 inch cubes, about 4 cups); 1 red bell pepper (cored and seeded, cut into 1 inch cubes); 1 red onion (cut into thin wedges); 1 Tablespoon toasted sesame oil; 1 Tablespoon vegetable oil; 1 Tablespoon brown sugar; Juice of one lime (1 tablespoon); 1/8 Teaspoon dried red pepper flakes

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Spicy Luau Rice

Course: Side Dish

Servings:

Author: lundberg.com

Ingredients

1-1/2 cups Lundberg Family Farms Brown Jasmine rice
3 cups water
1 fresh pineapple cut into 1 inch cubes, about 4 cups
1 red bell pepper cored and seeded, cut into 1 inch cubes
1 red onion cut into thin wedges
1 Tablespoon toasted sesame oil
1 Tablespoon vegetable oil
1 Tablespoon brown sugar
Juice of one lime 1 tablespoon
1/8 Teaspoon dried red pepper flakes

Instructions

Preheat oven to 400°F
Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Brown Jasmine. Cover and reduce heat to simmer, and cook 50 minutes. Remove from heat and let steam with lid on, for 10 minutes. Set aside.
Whisk together in a large bowl sesame oil, vegetable oil, brown sugar, red pepper flakes and lime juice. Add cubed pineapple, bell pepper, and onion and toss to coat. Spread the pineapple, bell pepper, and onion on a rimmed baking sheet and roast in oven for 30 minutes.
To serve arrange roasted pineapple/bell peppers/ onion on cooked Brown Basmati rice in a wide rimmed bowl.