Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 tablespoon canola oil

  3. 1 yellow onion, finely chopped

  4. 1 1/2 cups uncooked long-grain rice (for this recipe, do not use instant or quick-cooking)

  5. 1 20-ounce can pineapple chunks

  6. 3 cups reduced-sodium vegetable broth

  7. 2 carrots, chopped

  8. 1/2 cup raw unsalted cashews, lightly toasted

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon red-pepper flakes

Instructions Jump to Ingredients ↑

  1. Heat your oven to 350º. Heat the butter and canola oil in a medium saucepan. Add onion. Cook 4 minutes or until tender. Pour onion and drippings into a 9x11-inch baking dish. Add rice, stirring to coat. Drain pineapple, reserving 1 tablespoon juice. Add pineapple, reserved juice, broth, carrots, cashews, salt, and pepper flakes to rice mixture and stir to combine. Bake, covered, 45 to 55 minutes or until liquid is absorbed. Let stand, covered, 5 minutes. Yield: 10 servings


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