Cooks in: 40mins
Levels: Easy
Serves: 6
List of Ingredients
- 1 1/2 C. of superfine rice, parboiled
- 7 OZ. of fresh pineapple chunks
- 1/3 LB. of chicken breast
- 2 OZ. of coconut
- 12 PC. of large shrimp
- Onion
- Bay leaf
- Leek
- Soy sauce
- Tabasco sauce
- Vegetable broth
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Fry half an onion with oil and a bay leaf; add in the rice, then cover with 2 1/2 cups of boiling vegetable broth; cover with a lid and bake at 400°F until all the broth has been absorbed; discard the onion and the bay leaf, then season with salt and place the rice in a large serving dish to cool.|Cook the chicken breast (cut into chunks) and the shrimp with a drizzle of hot oil and some chopped leeks; season with salt and pepper, then add the chicken and shrimp to the cold rice; add the pineapple chunks and coconut pieces, a splash of Tabasco sauce, plenty of soy sauce, and combine everything. Serve the rice salad with some sliced leeks.