Caribbean Rice
2 cup hot cooked rice
11-oz canned mandarin oranges, drained, coarsely chopped
8-oz 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 tabl mango chutney
1/4 teas 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 for 1 minute.
2 cup hot cooked rice
11-oz canned mandarin oranges, drained, coarsely chopped
8-oz 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 tabl mango chutney
1/4 teas 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 for 1 minute.
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