Curried Rice with Pineapple

Spicy sweet tonight? -- just sauté curry and garlic, add in Dole pineapple and Minute Brown Rice, simmer for 5 minutes and dinner's ready!

Ingredients

1	can	(8 oz.) pineapple chunks
2/3	cup	reduced sodium chicken broth
1	tsp	olive oil
1 1/2	tsps	curry powder
1	each	minced garlic
1	Tbsp	packed brown sugar
		grated peel of 1 lime
1	cup	Minute^® Brown Rice, uncooked
1/2	cup	sliced almonds, toasted
1		green onion, sliced

Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.
Add reserved pineapple juice mixture, pineapple chunks, brown sugar and lime peel; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
Stir in sliced almonds and top with green onions.