It is quite easy to prepare this pia colada poke cake recipe. Every slice will taste deliciously tropical!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped onions
- 1 ½ cups uncooked jasmine rice
- ½ cup dried cranberries
- 3 cups low-sodium chicken broth
- 1 teaspoon kosher salt, or to taste
- ground black pepper to taste
- 2 green onions, chopped (Optional)
- ¼ cup slivered almonds
- 3 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
- Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
- Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 285 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
We have been using this recipe for years and especially love it as a side dish for our grilled salmon. Easy and always gets rave reviews!
9.21.21 I accidentally used basmati rice instead of jasmine (and I even had it in the pantry), but I think it cooked up fine in spite of that. We eat a lot of rice, and I’m so glad I found a new recipe to incorporate into our menus. The only thing that I did differently was to toast the almonds which enhances the flavor of the nuts and gives them just a little crunch. No other changes made with this recipe, it’s just about perfect in my opinion.
I have made this several times now. It’s great. The mixture of cranberries and almonds adds sweetness and nuttiness that blends well with rice. I used basmati rice rather than jasmine rice. The texture is a little different but more similar to pilaf I’ve had in the past. The grains remain separate rather than clumping together.My family of three always has leftovers, but it never lasts long.
Wow! Rice doesn’t have to be so boring! This is delish and I eat the leftovers for lunch the next day all by itself ! The combo of green onion and cilantro with the cranberries is a match made in heaven. And it looks great too! Presentation is important to me especially when your serving to guests and it always gets rave reviews . I must give the almonds credit also not just for the great added taste but a little crunchy Never hurt . I often have all the ingredients in my pantry. I made it as it is written several times and once with cran- cherries and wow! A little more sweet is always welcome at my Table .allrecpies is my “go-to” and this side dish is the best one I’ve ever made.
Will make this one over and over again!
Made this for my husband and I and we can’t eat enough of it. Has become our favorite side dish. Did not alter the recipe in any way. I did use my homemade chicken broth for a slightly healthier touch.
This was so good, and a nice change of pace to go with chicken
I don’t get the great reviews, we found it to be average. It was good, and better than plain rice, but not fantastic. The flavour combo was lovely but seemed to be missing the wow factor I’m reading here.
excellent dish. My wife and I both loved this one
Wow! It turned an ordinary meal into a very special one, all with ingredients I already had on hand. We all loved it. I will be making again and again. Delicious.
Followed recipe. Excellent.
added extra cilantro. So delicious!!!
I make this with spicy meat dishes – it makes for a nice balance.
This was excellent! I will definitely make it again at Christmas. I’m generally not a fan of fruit cooked or mixed with “regular” food, but I really liked this. I toasted the almonds and would recommend that extra step.
I made no changes,I work as a head chef at a gold mining camp and feed about 70 people for supper,and they all loved it including me.a definite 2 thumbs up.
I put dried cranberries and almond is many dishes so I knew I’d like this and was definitely not disappointed.
Made it exactly as the recipe was printed, served it to my clients with my famous Salmon and they loved it!!
Wow! So good. The cranberries added a touch of sweetness and the almonds that touch of crunch. This was a perfect side dish for our family’s almond themed dinner. Sooo good.
The taste was a bit bland not a keeper for me
Delicious!!!! I added some chopped carrots in with the onions since I had them laying around. Love this dish and will make it many more times!
I will make this again. I followed the recipe as written and love it. There was lots left over and we had it for breakfast the next day. My little 18 month old granddaughter kept saying ” More”. It’s a keeper and my new “standby” recipe for easy to make sides. Yum!