Recipe - Caribbean Rice

2 cup Hot cooked rice
11 ounce Canned mandarin oranges
drained, coarsely chopped
8 ounce Canned crushed pineapple
drained
One half cup Chopped red pepper
One half cup Slivered almonds; toasted
One half cup Unsweetened grated coconut
toasted*
1/3 cup Sliced green onions
2 tablespoon Mango chutney
One fourth teaspoon Ground ginger

Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut,
green onions, chutney and ginger in large skillet over mediumhigh 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip