Bring 2 1/2 cups water to a boil in a medium saucepan; add rice and next 4 ingredients (rice through salt). Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in cilantro, onions, and juice.
I LOVED this - I don't think my husband liked it as well as I did but he's a meat and potatoes guy so that's OK. My local country store didn't have dried pineapple so I used canned, crushed and well-drained pineapple and stirred it in with the cilantro and green onions. And I used jasmine rice which made it taste almost like there was coconut milk in it. Served it with jerk (of course) but....pork chops. And a green salad with red onion, blood oranges and pomegranate arils.
I made this rice the other day & loved it. I didn't have enough dried pineapples to double the recipe, so I substituted with dried papaya & mangos. It was still delicious. I loved it so much & so did the husband & kids. They are really picky when it comes to their food, but they loved this one. They are all asking me when am i going to do this one again!!!
I also served this with the jerk-style chicken. I used brown long grain rice and it took a little longer to cook, about 50 minutes. The chicken and rice went so well together, perfect for a warm summer spring day.
Fantastic. I served this with the jerk-style chicken, with grilled vegetables, lime wedges and extra dried pineapple on the side. I used Arborio rice which is short-grain and it worked wonderfully; the starch makes it really creamy. I can't stand cilantro so I omitted it and unfortunately I ran out of green onions but it would be amazing with green onions added in! I thought it was a little sweet (maybe due to not having the extra ingredients) which went well with the chicken but I might decrease the pineapple a little bit next time and up the salt&pepper.
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