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Caribbean RiceRecipe : Caribbean Rice
Procedure :
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 |
