lemon rice with pineapple and corn

Name: Lemon Rice with Pineapple and Corn
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Caribbean
Ingredients: 20 ounce(s) can pineapple tidbits, drained and reserve juice; - water; 1 medium lemon zested; the - juice of above lemon; 1 cup(s) jasmine rice-it's the best or whatever you have on hand, uncooked; 1 dash(es) old bay seasoning; 1/2 cup(s) canned corn, drained; 1 teaspoon(s) granulated sugar; 1 teaspoon(s) soy sauce, light

(1 RATING)

40 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Jan 17, 2014

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.

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield 4 to 6

Ingredients

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

How To Make lemon rice with pineapple and corn

Step 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.

Step 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.
Step 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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