Trinidad Rice with Curried Vegetables

2 tsp olive oil
150g red bell pepper, diced
80g spring onions, sliced
2 tbsp Jamaican curry powder
450g long-grain rice, washed
2 tbsp lime juice
1/2 tsp salt
150g pineapple chunks (fresh or tinned, drained)

Method:

Bring a pan of lightly-salted water to a boil then add the rice and cook for about 20 minutes, or until tender.

When the rice is almost ready add the oil to a pan and use to fry the spring onions and bell peppers for about 3 minutes. Add the curry powder and fry for 30 seconds then add the pineapple and fry for 2 minutes more.

Drain the rice, place in a bowl then stir in the lime juice, salt and the vegetable mix. Serve hot.