Caribbean Rice

1 onion, diced
2 cloves garlic, minced
1 tablespoon oil
1 (3 1/2 ounce) can green chiles, drained
1/2 teaspoon salt
1 (15 ounce) can red kidney beans, drained
1 cup canned pineapple chunks, drained and halved
1/2 cup toasted slivered almonds
5 cups hot cooked rice

Saut onion and garlic in oil for 10 minutes. Puree in food processor or blender with chiles and salt. Stir together puree, kidney beans, pineapple, almonds and rice.

Makes 4 servings.