BOB’S PINEAPPLE RICE

2 tablespoons butter

1 cup long grain rice

1/2 to 1 teaspoon   ground cumin

2 cups   water

1 teaspoon   salt　

3/4 cup chopped red bell pepper

1/4 cup   chopped green onion

1 (8-ounce) can pineapple tidbits in

 juice, well-drained

Melt 1 tablespoon butter in 4 quart saucepan,

add rice and cumin and cook over medium heat

until rice begins to brown.  

Stir in water and salt.  Bring to a boil, reduce

heat to low, cover, and cook until all water is

absorbed (about 20 minutes.)  Let stand covered

for about 3 minutes.

Meanwhile, melt remaining 1 tablespoon butter

in skillet, add red pepper and onion.

Sauté till just tender.  Stir in pineapple, cook

1 minute till heated.  Gently stir rice with fork and

add vegetable mixture.