RECIPE
Quick Thai Pineapple Rice with
Chicken and Red Bell Peppers
Thailand
Easy Does It!
Semi-Homemade Meals
U
se 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
skinless 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.
44
JAN-FEB 2014
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