Although I have been trying to be as "from scratch" as possible, I went with a prepared box rice and IT DID NOT DISAPPOINT. In fact, it was so good for lunch that I'm having a hard time leaving the leftovers alone before dinner. Keller liked the rice and loved the pineapple. We had a "moment" when I poured him some pineapple juice from the can... I remember being a kid and LOVING getting the leftover juice from canned pineapples! Yes, we used canned pineapple too. With only 20 countries down (and 175 to go???), I have to cut corners here and there with regards to complete from-scratchiness.
Fun fact: Costa Rica is the world's leader in pineapple exports! I have never been there, but my parents have. I believe that my dad came home one trip and announced he would furthermore survive on beans and rice. That could have been a different country. But, I think it was Costa Rica. I'll have to ask him how long that lasted, I can't remember. This is not a gripping anecdote. Anyway, here is the recipe.
Rice and Beans with Pineapple
Ingredients:
1 box Zatarain's Caribbean Rice (with pineapple, coconut, and seasoning)
1 can of pineapple rings
1 can of black beans, plain, rinsed
1 red pepper, diced large
1 green pepper, diced large
1/2 red onion, diced large
Directions:
Prepare rice as directed on the box.
While it is simmering, place chopped vegetables and pineapple rings into a casserole dish and broil for 10-20 minutes, until soft and very slightly blackened. Depending on which oven rack you use, this could take different amounts of time, so just keep an eye on it.
When the rice is done, you may stir in black beans, OR leave and serve separately.
I took the photo for this recipe with everything separate, but for actual eating, I combined the rice, beans, peppers, onions, and pineapple (cut into small chunks) into one large bowl. Keller ate it! What on earth and I doing to his poor taste buds with this project????
Salud!
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