Rice with Ham and Pineapple
Arroz con Piña y JamónThere's an excellent restaurant in Hotel Las Manitas in Cuernavaca, about an hour from Mexico City in the small state of Morelos. The genteel setting and Sunday lunch is something special, with Mexican families dining in the garden or on the terrace. This pretty rice dish with pineapple was featured on the buffet when we were there on one of several visits. This is my interpretation of the dish.
Equipment
- heavy 2-quart saucepan
Ingrediënten
Makes 4 servings
- 2 tablespoons olive oil plus 2 teaspoons
- 1 cup long-grain white rice
- ½ cup pineapple juice canned, or thawed, if frozen
- 1½ cups water
- ¼ teaspoon salt or to taste
- 1 cup diced or chopped cooked ham
- ½ red bell pepper neatly diced (about ¼ inch)
- 1 large jalapeño chile seeded, veins removed, and finely chopped
- ¼ teaspoon allspice
- 1 tablespoon white wine vinegar
- 1 tablespoon brown sugar
- 1 cup pineapple chunks fresh or canned
- Mint or cilantro sprigs
Instructies
- In a wide, heavy 2-quart saucepan, heat 2 tablespoons of the oil over medium heat.
- Add the rice and cook, stirring, until the rice is opaque and starts to change color, 3 to 4 minutes.
- Add the pineapple juice and water all at once.
- Add the salt.
- Stir to level the rice and bring to a boil.
- Reduce heat to the lowest setting, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
- Turn off the heat and let the rice stand about 5 minutes.
- Meanwhile, in a small skillet, heat the remaining 2 teaspoons of oil and cook the ham, pepper, and chile, stirring, 2 minutes.
- Add the remaining ingredients, except the pineapple chunks.
- Cook until the sugar melts, about 30 seconds.
- When the rice is cooked, fluff with a fork and turn out on a serving platter.
- Spoon the ham mixture over the top.
- Garnish the edge of the platter with the pineapple chunks and mint or cilantro sprigs.
Notes / Tips / Wine Advice:
Serve hot.
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