Easy Mango-Pineapple Rice

Ten minute Boil in-bag rice is such a great convenience – no measuring, no waiting for 20-30 minutes! This basic recipe calls for just one “boil-in-bag rice” pouch. The recipe below is not only good just the way it is, but you can get creative to expand it and maybe even use up some leftovers.

In large skillet, saute onion and sweet red pepper in olive oil. When onions are slightly translucent, add the mango and pineapple and stir for 2-3 minutes over low to medium heat. Then add the cooked rice and other remaining ingredients. Stir frequently over low heat for approx. 5-7 minutes until everything is blended and heated through. SERVE.

1 pouch of COOKED boil-in-a bag rice (cook rice per instructions on the box)

1 mango, peeled and cubed

half a cup of pineapple chunks (if using frozen pineapple, let it thaw out first)

3 tablespoons of brown sugar (light or dark)

½ can of chicken broth (approx. 7 or 8 oz.)

¼ to 1/3 cup of diced sweet red pepper

½ of red onion or sweet onion chopped

salt/pepper to taste

Serves 2-3

Get Creative and Free-Style the Recipe YOUR WAY: Examples, add leftover cooked chicken or shrimp. Instead of mango, substitute raisins. Try green pepper in addition or instead of sweet red pepper, add coconut flakes – you get the picture!