britannia.org Recipe Bin: Caribbean - Entrees: Vegetable

The Recipe Bin: Caribbean - Entrees: Vegetable

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

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 approximately 4 servings.

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