Caribbean rice
4 servings
Ingredients
| Quantity | 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 |
Directions
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