tropical fruit pilaf

This is based on a recipe from the Hailemaile General Store cookbook, but I simplified it quite a bit. Parsed out white part of green onions, lychee, papaya, and water chestnuts. Warm papaya just doesn't sound good, and one of the few things my children don't to eat is waterchestnuts.

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1 cup jasmine rice
1 onion, diced
1 lemon grass stalk, smashed
2-3 cloves of garlic, finely chopped
1 red pepper, diced

Olive oil
2 cups chicken stock
Hawaiian salt, to taste
1/2 cup pineapple, diced
1 mango, diced

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Wash rice. Heat a little olive oil in a pan and sauté onion until soft. Add rice, lemon grass, chicken stock, and salt and stir well. Simmer covered for 12-14 minutes until rice is tender and all liquid is absorbed. Toss out lemon grass. Put the rice into a serving dish. Sauté garlic with a little oil in a new pan. Add red pepper. Toss into the rice. Spoon pineapple and mango over the rice.

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