Recipe#5777

Title: Caribbean Rice

From: Betsy Burtis 
Date: Mon, 10 Jun 1996 07:10:34 -0400 

   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.