This rice is perfect for the summer! It’s tropical and such a quick recipe to whip up for a barbecue or get together. It tastes delicious with BBQ tempeh, chicken, ribs, really anything! I also love fried rice dishes because they are so versatile with the vegetable and other add-ins! This recipe would be great with carrots, toasted cashews, kale, eggs, and any other veggies you love! The pineapple is such a pleasant, juicy flavor to accompany your BBQ meal!

Ingredients:

-1.5 cups uncooked brown rice

-3 cups water

-½ cup coconut milk (Can substitute water)

-¼ tsp salt

-1 tbsp olive oil

-½ red onion diced

-1 red bell pepper diced

- 1 jalapeno, seeded and minced

-1 cup chopped pineapple (fresh or frozen)

- ½ cup frozen peas

-3 cloves of garlic minced

-Juice from 1 lime

-2 tbsp soy sauce

Instructions:

1. Rinse the uncooked brown rice and drain liquid to remove any excess starch. 

2. Add the rice, water, coconut milk and salt together in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally for about 45 minutes, until the rice has absorbed all the water. Set aside. 

3. Add olive oil to a wok or saute pan over medium heat. Saute the red onion, red bell pepper, and jalapeno for 2-3 minutes until they begin to soften. Add in the pineapple and garlic and cook for another 3-4 minutes. Add in the peas, lime juice and soy sauce and stir. Cook for about 3 minutes until the peas are softened. 

4. Add in the rice and mix until all ingredients are well combined. Enjoy!