A delightful tropical-inspired rice dish combining the sweetness of pineapple with the crunch of macadamia nuts.
Preheat your oven to 375°F.
Ensure the oven is fully preheated for even cooking.
In an oven-proof casserole over medium heat, melt the butter and stir in the rice until coated.
Stirring the rice in butter enhances its flavor.
Add the garlic and sauté briefly until aromatic.
Avoid overcooking the garlic to prevent bitterness.
Mix in the red and yellow bell peppers and cook for a minute.
The peppers add a vibrant color and crunch.
Pour in the stock and bring to a gentle boil.
Ensure the stock is hot for quicker boiling.
Stir in the raisins, macadamia nuts, sage, and salt. Cover and bake in the oven for 18 minutes.
Covering the dish ensures even cooking.
Remove from the oven and let it rest for 10 minutes.
Resting allows the flavors to meld together.
Fold in the cilantro and pineapple. Adjust seasoning if needed.
Fresh pineapple adds a burst of sweetness.
Serve warm and enjoy your tropical rice dish.
Garnish with extra cilantro for presentation.
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