Cuban Fried Rice


1 fresh pineapple, peeled, packed in juice

1 tablespoon olive oil

1 ounce cooked long grain rice

12 ounces cooked ham, coarsely chopped

1 cup chopped or sliced sweet peppers

1 jalapeno pepper, sliced

1/2-15 ounce can black beans, rinsed and drained (3/4 cup)

Lime Wedges


1.Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.

2.Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.

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