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Pineapple and green bean rice

Name: Pineapple and green bean rice
Prep time: 15 min
Total time: 15 min
Yield: Serves 4-6
Ingredients: 1 echalion (banana) shallot; 1-2 red bird’s eye chillies; 4 garlic cloves; 2 lemongrass stalks, white parts only, roughly chopped; 6 lime leaves; 10 coriander sprigs; 1 tbsp curry powder; 2 tbsp coconut oil; 200g green beans, sliced into thirds; 2 x 250g microwaveable jasmine rice pouches; 250g pineapple (fresh or tinned), cut into 1cm cubes; 2 tbsp fish sauce (or less, to taste); Juice 1 lime

By: Chef and restaurateur, Ravinder Bhogal

Published: 11 Dec 24
Updated: 31 Dec 24

Jazz up ready-cooked rice with tender green beans and juicy pineapple. Serve this easy side dish from chef Ravinder Bhogal alongside her roast monkfish with green curry beurre blanc.

Ravinder says: “When you’re hosting and have a million things to do, embrace convenience. Ready-cooked rice is jazzed up with a spiky curry paste and fresh, juicy chunks of pineapple – no one will be able to tell the rice came out of a pouch.”

About the chef Ravinder Bhogal is the chef/owner of Jikoni in London’s Marylebone. It serves food inspired by Ravinder’s background (born in Kenya to Indian parents) and celebrates the cookery of the UK’s diverse immigrant cultures. She’s written three successful cookery books, writes for various publications and is a regular on TV cookery shows. Follow Ravinder on Instagram @cookinboots

Easy
December 2024

Test kitchen approved

Serves 4-6
Hands-on time 15 min

Jazz up ready-cooked rice with tender green beans and juicy pineapple. Serve this easy side dish from chef Ravinder Bhogal alongside her roast monkfish with green curry beurre blanc.

Nutrition: Per serving (for 6)

Calories: 221kcals
Fat: 5.3g (4.5g saturated)
Protein: 4.2g
Carbohydrates: 37g (6.4g sugars)
Fibre: 2.3g
Salt: 1.3g

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Ingredients

1 echalion (banana) shallot
1-2 red bird’s eye chillies
4 garlic cloves
2 lemongrass stalks, white parts only, roughly chopped
6 lime leaves
10 coriander sprigs
1 tbsp curry powder
2 tbsp coconut oil
200g green beans, sliced into thirds
2 x 250g microwaveable jasmine rice pouches
250g pineapple (fresh or tinned), cut into 1cm cubes
2 tbsp fish sauce (or less, to taste)
Juice 1 lime

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Method

Put the shallot, chillies, garlic, lemongrass, lime leaves, coriander, curry powder and 1 tbsp of the coconut oil in a food processor. Whizz to a paste, scraping down the sides as needed.
Heat the remaining coconut oil in a wok over a high heat. Add the paste and stir-fry for 5 minutes. Add the green beans and stir-fry for another 2 minutes. Add the rice and pineapple and cook, breaking up the rice where needed, for another 3 minutes.
Taste and season with the fish sauce and lime juice, give everything a final toss, then transfer to a serving bowl.