Arroz caribeño bento

For lunch tomorrow, I have a portion of Arroz caribeño, Carribean Rice. I found the recipe for this on the Spanish Weight Watchers website, and because all the ingredients sounded appealing, I decided to give it a try. And it is a hit: empty dishes at the table and a green light to make it again.

For dessert, I have a piece of apple, half a golden kiwi and a plum.

For those who don't really master Spanish, I am adding the recipe in English below.

Carribean Rice (4 servings - 11pts)

2 fresh chilies - I omitted those because we're not into hot food
2 leeks
480 g skinless, chicken breast
1 (small) red bell pepper
1 yellow bell pepper
1 tsp olive oil
250 g white rice, uncooked
200 g water
250 ml pineapple juice
1 pinch of salt
1 pinch of pepper
1 pinch of turmeric
1 medium sized pineapple
2 tbs of dessicated grated coconut

How-to

Cut the chilies and the leek in rings, dice the chicken breast and cut the bell peppers in julienne.

Heat the olive oil in a pan and brown everything together for 5 mins. Add the rice, stirfry it for a while and add the water and pineapple juice.

Cook on low heat for 10 to 15 mins and finish off with salt, pepper and turmeric.

Cut the pineapple into pieces, sprinkle with the grated coconut and brown them in a non stick pan.

Divide the rice over 4 plates, decorate with pineapple pieces and serve.