Pineapple Thai Rice

Makes 6 Servings


2 cups Minute® Jasmine Rice
4 green onions (green part only)
1 red chili pepper, seeds removed
2 Tbsps fresh cilantro leaves, chopped
1 can (20 oz.) pineapple tidbits, drained (reserve 1/4 cup juice)
1 Tbsp olive oil
1 tsp garlic, minced
1 1/2 Tbsps soy sauce
1 lb frozen cooked shrimp, thawed and rinsed with cold water


Prepare rice according to package directions. Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped. While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl. Heat oil in a large skillet on medium heat and add garlic. Sauté garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice.