Fruit Paella - cooking recipe

Ingredients

1 medium onion, diced
1/2 cup olive oil
2 stalks lemongrass, crushed
2 cups jasmine rice or 2 cups arborio rice
2 teaspoons kosher salt
4 cups chicken broth
2 tablespoons chopped fresh garlic
2 tablespoons chopped gingerroot
2 large red bell peppers, seeded and diced
1/4 cup chopped green onion
1/2 cup water chestnut, diced
1 small pineapple, diced
1 large star fruit, sliced
1 medium papaya, diced
1 medium mango, diced
2 tablespoons rum

Preparation

Place rice in sieve and rinse under cold water until water runs clear.
Drain well.
In a saucepan heat the 1/4 cup olive oil and saute onion until softened.
Add the lemongrass, rice and salt, stir well.
Add broth, stir, cover and cook for 12-16 minutes over medium heat until rice is tender and the liquid is absorbed.
Remove and discard the lemongrass.
Saute garlic and ginger in remaining olive oil in a separate pan for about 4 to 5 minutes, until softened.
Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through.
Add rum and cook 1 minute.
Toss with rice mixture and serve.