Mexican food has become my default when I don't have anything on our meal plan or I don't feel like making whatever it is I had planned for that evening. Originally we were going to grill some fish and roast a bunch of vegetables and call it good on this particular night. But then I was flipping through a magazine that was FULL of Mexican dishes and I saw a variation of this rice and our entire dinner changed just like that.
Rice is cooked with salsa, onion, sweet bell peppers, and garlic, then tossed with pineapple, cilantro and lime. Um...okay. I'll just eat this for dinner, never mind everything else on the table. ;) I'm a sucker for all things involving pineapple, I just love the sweet, juicy, tart fruit so, so much. This was a great accompaniment to our meal and we ate the leftovers for a couple of days and they finally ended up on flour tortillas with leftover black beans. *drool*
Pineapple Salsa Rice
adapted from Better Homes and Gardens Mexican Special Edition 2014
1 tbsp. vegetable or canola oil
1 medium onion, diced
½ medium sweet bell pepper, any color, diced
1 tsp. kosher salt, plus more to taste
4 cloves garlic, minced or pressed
1 ½ cups chicken stock
1 cup prepared salsa
1 cup long grain white rice
1 cup fresh pineapple, diced
½ cup cilantro, minced
1. In a medium saucepan set over medium heat, add oil. Once oil is hot, add onion, bell pepper, and salt and cook until softened, 5-7 minutes. Stir in garlic and cook for another 30 seconds. Stir in the chicken stock and salsa, cover and bring to a boil. Add in uncooked rice and stir. Reduce heat to low, cover and simmer until rice is tender, 20-25 minutes. (Check liquid level toward the end of cooking and add more chicken stock as needed.)
2. Stir in pineapple and cilantro, season to taste with additional salt and lime wedges.