Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Caribbean Rice

List of Ingredients




Caribbean Rice
2 cups Hot cooked rice
11 oz Canned mandarin oranges - drained
8 oz Canned crushed pineapple - drained
½ cup Chopped red pepper
½ cup Slivered almonds - toasted
½ cup Unsweetened grated coconut - toasted¹
1/3 cup Sliced green onions
2 tbsp Mango chutney
¼ tsp Ground ginger




Recipe




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.

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

Makes 4 servings.