Creole Long Grain Rice – Caribbean Style

Roast nuts in a Teflon pan without fat.

Heat half of the oil in a saucepan and sauté the onion. Add chili strips and sauté for another minute. Add the meat, brown all over, season with salt, pepper and cayenne. Add garlic and long grain rice and sauté until translucent. Extinguish with clear soup, stir well once and cook for 18 minutes with closed lid at not too high temperature.

Fry the shrimps in the remaining oil.

Mix the mango and pineapple cubes with the long grain rice, season and garnish with the shrimps.

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