Caribbean Rice

---------- Recipe via Meal-Master (tm) v8.02

Title: Caribbean Rice
Categories: Side dish
Yield: 4 servings

2 c Hot cooked rice
11 oz Canned mandarin oranges
-- drained, coarsely chopped
8 oz Canned crushed pineapple
-- drained
1/2 c Chopped red pepper
1/2 c Slivered almonds; toasted
1/2 c Unsweetened grated coconut
-- toasted*
1/3 c Sliced green onions
2 tb Mango chutney
1/4 ts 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

-----