Pineapple and Curry Rice recipe

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Pineapple and Curry Rice

1/2 cup precooked rice
1 tablespoon butter
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 can diced pineapple
1 cup chicken broth
1/5 tsp. of salt
curry powder to taste

In a pan, heat and melt butter over medium heat. Sauté the onion and celery until they become transparent but still remain crispy. Drain the pineapple while keeping 1/2 cup of it's juice/liquid. Add the pineapple liquid to the mixture as well as the chicken broth, salt and curry (to taste). Bring to a boil, cover and set aside for 5 more minutes.

Note: Contributed by Madeline C.