Caribbean rice

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Caribbean Rice
  Categories: Side dish
       Yield: 4 servings
  
       2 c  Hot cooked rice
      11 oz Canned mandarin oranges
            -- drained, coarsely chopped
       8 oz Canned crushed pineapple
            -- drained
     1/2 c  Chopped red pepper
     1/2 c  Slivered almonds; toasted
     1/2 c  Unsweetened grated coconut
            -- toasted*
     1/3 c  Sliced green onions
       2 tb Mango chutney
     1/4 ts 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.
   
   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
  
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