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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I make this in a rice cooker and it's super simple! When I have frozen diced onion, red, and green bell pepper mix on hand, I use 2 T of that in place of the fresh onion and peppers, and it's every bit as good. I really prefer the mix of red and green peppers in this dish to just plain ol' green sweet peppers. I frequently use the reduced sodium version of both the soy sauce and the chicken broth and it turns out just fine. Ingredients:
2 cups uncooked rice |
3 3/4 cups chicken broth |
2 teaspoons soy sauce |
1 (8 ounce) can crushed pineapple (with juice) |
2 tablespoons butter |
1 tablespoon diced onion |
1 tablespoon diced bell pepper |
1 garlic clove, minced |
Directions:
1. Combine all ingredients in rice cooker.
2. Cook 20 minutes, or until rice is done.
3. Fluff with a fork before serving.
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