Rice and pineapple salad

Name: Rice and pineapple salad
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 100 g frozen peas; 200 g Long grain rice; 3 Tomatoes; 1 can(s) (580 ml) chunky pineapple; 250 g Whole milk yoghurt; 7-10 Tbsp a few squirts of lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 1/2 bunch Coriander

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

100 g frozen peas
200 g Long grain rice
3 Tomatoes
1 can(s) (580 ml) chunky pineapple
250 g Whole milk yoghurt
7-10 Tbsp a few squirts of lime juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
1/2 bunch Coriander

Directions

1
Defrost the peas. Prepare rice in boiling salted water according to package instructions and quench. Wash and quarter tomatoes, remove seeds. Quarter tomatoes. Drain pineapple in a sieve, collect the juice.
2
Mix 2 tablespoons of juice with yoghurt and season to taste with lime juice, salt, pepper and chilli. Wash coriander, shake dry and pluck leaves. Cut coriander into strips and add to the dressing.
3
Put rice with tomatoes, pineapple and peas in a bowl. Mix the dressing and season with salt and pepper.