With the temperature dropping to single digits we can’t help but think tropical thoughts. This side dish may help you find a little Caribbean paradise and have you forget for a moment that it’s an arctic frozen tundra out there, at least for us in the North East. The fresh mint and lime are absolutely refreshing and the sweet pineapples really bring this dish together. Buen Provecho!
1 cup long grain white rice, we used jasmine rice
1 cup vegetable broth
1 cup coconut water
1 Tbsp. olive oil
1 tsp. lime zest
2 Tbsp. fresh lime juice
1/2 cup fresh pineapple, chopped small
8-10 fresh mint leaves
salt & pepper to taste
Method of Prep:
In a pot, bring the rice, vegetable broth, coconut water and olive oil to a boil. Simmer on Med/Low heat, covered until rice is tender and the water is gone. About 20 minutes.
While the rice is cooking, heat a flat pan over Med/Hi heat. Grill the pineapple on the pan, flipping it so both sides are browned.
Chop the mint into small pieces.
Stir the lime zest, lime juice, mint and pineapple pieces into the cooked rice.
Serve Hot, Enjoy!