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lemon rice with pineapple and corn

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is an easy recipe and can be served as a side dish with many main dish meals - especially good with fish and seafood....it's a family pleaser.

►
(1 rating)
yield 4 to 6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For lemon rice with pineapple and corn

  • 20 oz
    can pineapple tidbits, drained and reserve juice
  • water
  • 1 md
    lemon zested
  • the
    juice of above lemon
  • 1 c
    jasmine rice-it's the best or whatever you have on hand, uncooked
  • 1 dash
    old bay seasoning
  • 1/2 c
    canned corn, drained
  • 1 tsp
    granulated sugar
  • 1 tsp
    soy sauce, light

How To Make lemon rice with pineapple and corn

  • 1
    Add enough water to the pineapple juice to make 1 3/4 cups and place in a medium saucepan. Add lemon zest and juice. Bring to a boil over medium heat.
  • 2
    Stir rice into saucepan. When juice returns to a boil, cover, reduce heat to medium low, and simmer 30 minutes, until most of the liquid has been absorbed.
  • 3
    Stir in remaining ingredients, Mix well. Cover and continue to cook 10 more minutes. Let stand covered until ready to serve..Garnish with chopped green onions if, desired.https://www.justapinch.com/recipes/main-course/fish/lobster-mornay.html?p=1
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