Quick Thai Pineapple Rice with Chicken and Red Bell PeppersEasy Does It!
Semi-Homemade Meals

Use one package of Asian Home Gourmet Spice Paste for Rice: Thai Pineapple Rice (Khao Pad Supparot) (1 x 1.75 OZ). Prepare the  pineapple slices according to the package’s directions.

Chop one cup of previously-cooked skin less and boneless chicken breast into coarse 1/2-inch pieces. Microwave three cups of day-old rice for two minutes. Fluff rice with a fork. Set aside.

In a wok or wide, shallow cooking vessel:

Sauté 1/3 cup of chopped onions in one tablespoon extra virgin olive oil until soft and somewhat caramelized. Add ½ of a red bell pepper, sliced lengthwise, then chopped. Sauté until the peppers look almost translucent. Add the package ’s spice pack. Add ½ cup of frozen green peas. Add the sliced pineapple (which had been sliced into three slices per small slice). Mix until blended over medium heat. Add your fluffed rice and mix well. Adjust the seasonings. Add any of these spices: McCormick’s Montreal Steak Seasoning, Adobo Seasoning, Garlic Salt, and Malabar Black Pepper.

Serve immediately.

About 4-6 servings.

 

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