Sweet and savory, this colorful rice side dish is a perfect complement to Easter ham. Or leftover ham can be stirred in to make a distinctive post-Easter brunch dish.
2-1/4 cups College Inn® Chicken Broth
1 can (8 oz.) Del Monte® Pineapple Tidbits in 100% Juice
1 Tbsp. butter
3/4 cup sliced green onions , divided
1/2 cup diced red bell pepper
1-1/2 cups long grain white rice
3 Tbsp. toasted slivered almonds
salt and pepper to taste
Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes.
Stir in rice; cook 2 minutes.
Drain pineapple reserving juice; set fruit aside.
Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat.
Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.
Variation: To make Pineapple Ham Rice, prepare recipe as directed above, except stir in 1 cup diced cooked ham when adding pineapple to rice.
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