Monday, April 20, 2009

Cuban Fried Rice

  • 1 fresh pineapple, peeled, packed in juice
  • 1 Tbsp. olive oil
  • 1 14.8-oz. pouch cooked long grain rice
  • 12 oz. cooked ham, coarsely chopped
  • 1 cup chopped or sliced sweet peppers
  • 1 jalapeƱo pepper, sliced
  • 1/2 15-oz. can black beans, rinsed and drained (3/4 cup)
  • Lime Wedges

1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.

2. Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

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