I know summer is nearly over, but fear not! With this tropical, savory rice dish you're sure to keep those summer vibes going a little while longer! 😉 Plus, it makes a great lunch or bento box addition!
This tropical rice dish is something we serve quite a lot in summer, as it pairs beautifully with barbecued or grilled meats. But it's also a great dish on its own with a side salad, if you don't fancy firing up the grill!
Tropical Savory Rice Recipe
The sweet notes in this rice dish offer a delicious, refreshing contrast to the charred, punchy flavors of any cookout you may still be hosting in these hot temps!
I came up with tropical savory rice recipe as an inspiration from a Brazilian rice dish served usually at Christmas (since Christmas falls in the summer in the southern hemisphere).
I've appropriated the dish a little, with the addition of a juicy summer pineapple for the tropical vibes, but you could also do what Brazilians do, and use tinned peas instead.
Alternatively, you could also use mango or toasted sweetcorn in place of the pineapple. It's quite a flexible dish, and like I said, you can tailor it to your own taste or what you already have in your fridge or pantry!
If you're a vegetarian, you could also leave out the ham altogether. It will still taste delicious and totally tropical 😉
This tropical rice dish is perfect to serve alongside BBQ chicken, fish, sausages or meat. It's also super quick and easy to make, and will look so pretty on any dinner table!
Tropical Savory Rice
Yield: 4-6
Tropical Savory Rice Recipe - quick, easy and delicious rice recipe that's perfect to serve as a side dish for barbecue and grilled meats!
Ingredients:
- 1 cup of rinsed rice (Basmati or long grain work best)
- 2 cloves of garlic (frozen or crushed)
- 1 vegetable stock cube
- 1 tablespoon cooking oil
- 1 cup frozen or sliced peppers
- 1 cup fresh pineapple, diced
- 1 cup diced ham
- 1/2 cup raisins
- 1/2 cup sliced green olives
- 1/4 cup fresh, chopped parsley
- salt and pepper to taste
Instructions:
- Add the oil and garlic to a saucepan and fry gently until light brown.
- Add the peppers followed by the rice, and stir fry for a few minutes.
- Add the stock cube , then 2 cups of water, stir and bring to a gentle simmer, uncovered for about 10 minutes.
- After the 10 minutes have passed, there should be a little water still left in the pan. Cover the pan with a lid and remove it from the heat completely. Leave it to sit covered for about 10 minutes.
- Fluff out the rice with a fork, then add it to a large bowl.
- Add your other ingredients, mix gently and season to taste.
- Serve warm or cold.
Hope you like the recipe and feel inspired to have a go! If you do, tag me on social media #BirdsParty so I can see and share your creativity! 😍
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Thanks for this lovely tropical recipe! I'm going to cook this weekend.
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