2 cups water
1 cup fragrant long-grain rice, such as basmati
1 tsp salt
1 tsp plus 1 Tbsp vegetable oil
2 large eggs, beaten
1 medium onion, finely chopped
1 garlic clove, minced
1 cup skinless, boneless chicken breast, cut crosswise into ¼ -inch thick strips
½ cup Newman's Own® Pineapple Salsa
½ tsp red curry paste (or substitute 1 tsp curry powder plus 1 tsp chili powder)
½ cup unsweetened coconut milk (not cream of coconut)
1 cup fresh pineapple cubes (about ¼ pineapple, chopped)
2/3 cup chopped fresh basil leaves
In 2-quart saucepan, heat water to a boil; add rice and salt. Reduce heat to low; cover and simmer for 18 minutes. Chill in 1-quart covered bowl until cold, at least 2 hours.
Meanwhile, in nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat. Add eggs and scramble; remove from skillet and set aside.
In same skillet, heat 1 tablespoon vegetable oil over medium heat. Add onion and cook 12-14 minutes, stirring occasionally until golden and tender. Add garlic and cook 1 minute, stirring. Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through. Whisk salsa and red curry paste until smooth. Add chilled rice, coconut milk and salsa mixture to skillet and mix well. Add pineapple cubes, scrambled eggs, and 1/3 cup basil leaves, tossing to mix well.
To serve, spoon rice into serving bowl. Garnish with remaining basil leaves.
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