Cashew Pineapple Rice

Heat your oven to 350º. Heat the butter and canola oil in a medium saucepan. Add onion. Cook 4 minutes or until tender. Pour onion and drippings into a 9x11-inch baking dish. Add rice, stirring to coat. Drain pineapple, reserving 1 tablespoon juice. Add pineapple, reserved juice, broth, carrots, cashews, salt, and pepper flakes to rice mixture and stir to combine. Bake, covered, 45 to 55 minutes or until liquid is absorbed. Let stand, covered, 5 minutes. Yield: 10 servings