Recipe: Caribbean Rice

Caribbean Rice
Source: USA Rice
Servings: 4

2 cups hot cooked rice
11 ounces canned mandarin oranges -- - drained, coarsely
8 ounces canned crushed pineapple -- - drained
1/2 cup chopped red pepper
1/2 cup slivered almonds -- toasted
1/2 cup unsweetened grated coconut -- - toasted*
1/3 cup sliced green onions
2 tablespoons mango chutney
1/4 teaspoon 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.