| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- One 5-ounce package mini pepperoni
- 1 medium onion, sliced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons jarred pizza sauce
- 1 teaspoon crushed red pepper
- 3 cups leftover cooked rice
- One 8-ounce can pineapple chunks, drained
- 1 cup mozzarella pearls or cubed fresh mozzarella
- 1/4 cup fresh basil leaves
- Kosher salt and freshly ground black pepper
Instructions
- Heat the olive oil in a cast-iron skillet over medium-high heat until hot, then add the pepperoni, onion, bell pepper and garlic. Cook until the onion has softened and the pepperoni has crisped slightly, about 3 minutes. Add the pizza sauce and crushed red pepper, then stir.
- Add the rice and cook, stirring, until it is crisp and browned in spots, 2 to 3 minutes. Stir in the pineapple until it is warm and coated in the sauce, about another minute. Turn off the heat, then add the mozzarella, while continuing to stir, then tear half the basil and add it to the skillet. Taste and adjust the seasonings as needed. Serve immediately, garnished with the remaining basil torn over the top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 423 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 54 mg |
| Sodium | 805 mg |
| Serving Size | 1 of 6 servings |
| Calories | 423 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 54 mg |
| Sodium | 805 mg |
Reviews
Fast, easy, and delicious! Mine was a bit too dry, but a couple of extra spoonfuls of pizza sauce remedied the problem. This recipe is definitely going into the weeknight rotation!
AMAZING! Didn’t add green peppers as I didn’t have any and I think I’ll leave them out in the future. Next time, I plan to caramelize the pineapple for added flavor.
This is my go to comfort dish! I doubled the sauce because I found it a little dry the first time I made it. It’s so versatile; I even added a few leftover crumbled pieces of bacon…game changer! Oh, and the pineapple? Perfect!
This was quick and easy plus had all the ingredients. I followed your recipe as written and it was delicious!
Thanks Ree for sharing.
Fran
Jeffersonville In
This is a nice alternative use for leftover rice. I added mushrooms, and felt that 2 Tbsp. Pizza sauce left the mixture too dry. Next time, I’ll double. Also, I omitted the mozzarella, but topped with Parmesan.
This is VERY tasty! I had some pepperoni that I needed to use up, so that was the main reason I tried it. But it’s worth a permanent spot on our menu rotation. I had to substitute 2 T of barbecue sauce for the pizza sauce, and then added a little bit of sriracha instead of the red pepper flakes. I also had an extra red pepper to use up so just chopped that up to throw it in (addition – not substitute for green pepper). Two thumbs up on this one!
Really yummy mix of flavors!