Spicy Luau Rice


Quantity Measure Ingredient
1 ½ cups brown jasmine rice
3 cups water
1 fresh pineapple, cut in 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 Tbsp. toasted sesame oil
1 Tbsp. vegetable oil
1 Tbsp. brown sugar
juice of one lime (1 tbsp.)
1/8 Tsp. dried red pepper flakes




1. Preheat oven to 400 degrees F.
2. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in brown Jasmine rice. Cover and reduce heat to simmer, and cook 50 minutes. Remove from heat and let steam with lid on, for 10 minutes. Set aside.
3. Wisk 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.
4. 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.

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