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)
    ⅓ 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.

    unknown calories per serving.

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