Caribbean rice

Yield: 4 servings

Measure Ingredient
2 cups Hot cooked rice
11 ounces Canned mandarin oranges drained, coarsely chopped
8 ounces Canned crushed pineapple drained
½ cup Chopped red pepper
½ cup Slivered almonds; toasted
½ cup Unsweetened grated coconut toasted*
⅓ cup Sliced green onions
2 tablespoons Mango chutney
¼ teaspoon Ground ginger

Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated. Serve with grilled or broiled shrimp.

*To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F. for 1 minute.

Each serving provides: * 309 calories * 5.7 g. protein * 12.9 g. fat * 46.3 g. carbohydrate * 2.9 dietary fiber * 0 mg. cholesterol * 29 mg. sodium

Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 02-07-95

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