Easy Caribbean Rice
1 tbsp vegetable oil 1 large onion, sliced 1 tsp finely grated ginger root 1 small red chilli,
deseeded and finely chopped 250g / 8oz long grain rice 200g / 7oz can pineapple chunks in natural
juice 450ml / 3/4 pint vegetable stock 1 tbsp desiccated coconut salt and pepper to taste 1 tbsp
fresh parsley 1 tbsp toasted flaked almonds
heat the oil in a large saucepan and cook the onion ginger and chili for about 10 minutes until
softened and golden brown. Add the rice and cook for one minute.
Stir in the pineapple chunks with the juice, the vegetable stock, desiccated coconut and salt
and pepper. Bring to the boil, stir once, cover and simmer gently for 20 minutes until the
grains are tender.
Gently stir in the parsley and almonds and serve immediately.