Pineapple Rice

• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 2 cups long-grain rice
• 8 ounces (in 1 piece) Virginia or Black Forest ham
• 1 can (20 ounces) crushed pineapple, drained, juices reserved
• 3 scallions, including 3 inches green, thinly sliced on the diagonal
• 1 carrot, peeled and cut into tiny dice
• 2 tablespoons soy sauce
• 1/2 cup frozen peas, thawed
• 2 tablespoons snipped fresh chives
• Salt and freshly ground black pepper; to taste

1. Combine 4 cups water with the olive oil and salt in a saucepan and bring to a boil over high heat.
2. Add the rice, stir, reduce the heat to medium, and cover the pan.
3. Cook until all the liquid has been absorbed, 20 minutes.
4. Meanwhile, cut the ham into 1/4-inch dice.
5. Fluff the rice with a fork.
6. Add the pineapple and toss to combine.
7. Then add the ham, scallions, carrot, soy sauce, and 2 tablespoons of the reserved pineapple juice and transfer it to a serving bowl.
8. Shortly before serving, add the peas and the chives and season with salt and pepper.
9. Serve immediately.

extra virgin olive oil, salt, longgrain rice, virginia, pineapple, scallions, carrot, soy sauce, frozen peas, fresh chives, salt

Taken from www.cookstr.com/recipes/pineapple-rice (may not work)