Island Style Fruity Rice

For our 3rd wedding anniversary, the hubby and me went to the Florida Keys, for the first time. There, in Key West, FL, we had this wonderful dinner in a restaurant called "Rum Barrel". I know that the island, the magnificent surroundings and of course the pirate theme of the restaurant played a big part on our moods. Still the scent of the balsamic seared Tuna, the exotic spice blend in the rice served with it, haunts my palate. Thus, here lies the inspiration for this concoction. I did not use much spices as I did not want the rice to be over powering, as it is intended to be served with fish. The result was scrumptious. Bon Appétit!

Servings: 2

Ingredients:

• Cooked long grain rice - 3 cups
• Kiwi fruit - 2, diced
  
• Pineapple - 1 cup, diced
• Dried cranberries - 1/2 cup, chopped
• Jalapeno - 2, diced
• Red Onion - 1 small, diced
• Lemon Pepper - 1 - 1.5 tsp
• Salt - to taste
• Extra Virgin olive oil - 2 tbsp
  

Methods:

• 1. Chop the fruits and veggies, set aside.

• 2. In a wok, heat the oil, add the chopped onions and jalapeno. Saute for couple of minutes.
• 3. Add the lemon pepper and salt, stir to combine. Add the rice. Saute on high heat for 3-5 min, till the rice has absorbed the flavours.
  
• 4. Add the chopped fruits, stir to combine. Saute for 2-3 min. Turn the heat off.
• 5. Serve immediately as a side to some grilled fish.