Pineapple Shrimp Rice

Ingredients

• 250 g cooked shrimp
• 200 g frozen peas
• 150 g canned corn kernels
• 1 yellow bell pepper
• 300 g pineapple (fresh or canned)
• 4 tbsp soy oil
• 400 g cooked basmati rice
• Salt
• black pepper (ground)
• 1 tsp Piment d'Espelette

Instructions

1. 1.

   Rinse the shrimp and pat dry with paper towels. Thaw the peas. Rinse the corn in a sieve and drain. Clean, wash, and dice the bell pepper. Cut the pineapple into small pieces.

2. 2.

   Heat soy oil in a non-stick pan and sauté the diced pepper for 3–4 minutes while stirring. Add the peas, pineapple, and corn kernels; cook another 2–3 minutes. Finally stir in the shrimp and rice. Heat for 2–3 more minutes, turning occasionally, seasoning with salt, pepper, and chili to taste.