1. Bring the stock to a boil in a medium saucepan over medium heat. Add the onions, celery, capsicum and beans. Boil for 2 minutes to flavour the liquid.
2. Rinse the rice under cold water to remove some of the starch, add to the stock with the salt. Cook uncovered stirring occasionally for 8 minutes but allowing the rice to retain a moist consistency. Add more water if necessary.
3. Stir the chopped tomato and pineapple pieces into the rice.
4. Season with salt and pepper.
5. Serve topped with spring onions and a green salad on the side.