How to make it

  • 1. Bring a medium saucepan of water to a boil. Stir in the rice, reduce to a simmer. Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water.
  • 2. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.
  • Note: This is also good with chopped fresh mint. If you have mint in your garden but no cilantro, I'd recommend it.

Reviews & Comments 4

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  • gkwillow 7 years ago
    I DO have fresh mint in my garden, I don't know if I can still rustle up enough to make this now - but it's a "for sure" recipe for next spring!
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  • cuzpat 7 years ago
    Be worthy to try!
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  • valinkenmore 7 years ago
    Sounds really yummy!
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  • pleclare 7 years ago
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