Caribbean Rice
448
Ingredients
| 2 | cups |
rice, cooked
hot |
|
| 11 | ounces |
mandarin oranges
canned, drained, coarsely chopped |
|
| 8 | ounces |
pineapple, canned, crushed
drained |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
almonds
toasted, slivered |
* |
| ½ | cup |
coconut
unsweetened, toasted*, grated |
* |
| ⅓ | cup |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
mango chutney
|
* |
| ¼ | teaspoon |
ginger
ground |
* |
Directions
*To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300℉ (150℃) for 1 minute.
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.
