Caribbean Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Hot cooked rice,
11 ounce: Canned mandarin oranges, drained, coarsely chopped
8 ounce: 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 tbsp: Mango chutney,
1/4 tsp: Ground ginger,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Side dish