Caribbean Coconut Rice by Nancy T. Maar
You can make this dish as hot or as mild as you want.
Yields 6 servings; serving size 5 ounces
Calories: 307.96
Protein: 7.88 grams
Carbohydrates: 31.44 grams
Sugar: 5.5 grams
Fat: 17.92 grams
1 tablespoon canola oil
1 small onion, chopped
1 cup fresh pineapple, chopped
1 cup brown or white rice
1 cup unsweetened coconut cream
2 cups water
1 teaspoon salt, or to taste
1 tablespoon chili powder, or to taste
1 teaspoon Splenda
½ cup sugar-free smoked ham
Heat the oil in a large saucepan over medium heat. Sauté the onion. Add the rest of the ingredients.
Cover the pan tightly and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Serve hot or at room temperature.
Versatile Rice
Rice is probably the most versatile of starches. It mixes well with vegetables, herbs, fish, shellfish, poultry, and just about any meat. It can magically turn into dessert in a flash. Rice pudding or a rice dessert made with lots of fruit is delicious.
