Ingredients
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1 tablespoon unsalted butter
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1 1/2 cups long-grain white rice
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2 teaspoons garlic, minced
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1/2 cup red bell pepper, diced
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1/4 cup yellow bell pepper, diced
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3 cups chicken stock
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1/2 cup raisins (either dark or golden)
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1/2 cup roasted macadamia nuts, preferably unsalted, chopped
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1 -2 sage leaf, chopped
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1/2 teaspoon kosher salt
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1/3 cup cilantro, chopped (or more, if you love cilantro!)
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1 cup pineapple, diced
Instructions
- Preheat your oven to 375 degrees F.
- In an oven-proof and flame-proof casserole, set over medium heat, melt the butter and add the rice. Stir for a few seconds, until the butter coats the rice. Add the garlic and stir for a few seconds (not long enough for the rice to change color).
- Add the red and yellow peppers and cook for a few seconds. Add the stock and bring the mixture to a gentle boil. Add the raisins, nuts, sage and salt. Cover and place in the oven. Bake for about 18 minutes.
- Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve.
- Note: If you use salted macadamia nuts, you won't have to add the salt in the recipe.