Pineapple Rice

• butter↗1 tablespoon
• sliced green onion, divided3⁄4 cup

  divided

• diced red bell pepper1⁄2 cup
• long grain white rice↗1 1⁄2 cups
• Del Monte® Pineapple Tidbits in 100% Juice↗1 can

  8 oz.

• College Inn® Chicken Broth2 1⁄4 cups
• toasted slivered almonds↗3 tablespoons
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes.

2. 2

   Stir in rice; cook 2 minutes.

3. 3

   Drain pineapple reserving juice; set fruit aside.

4. 4

   Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat.

5. 5

   Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.