Caribbean Rice

Ingredients:

2 cups of hot cooked rice
2 tablespoon of mango chutney
1/4 teaspoon of ground ginger
1/2 cup of chopped red pepper
1/3 cup of sliced green onions
1/2 cup of slivered almonds, toasted
11 ounce canned mandarin oranges, drained
8 ounces canned crushed pineapple, drained
1/1 cup of unsweetened grated coconut, toasted

Directions:

In a large size skillet combine rice, mandarin
oranges, pineapple, red pepper, almonds, green
onions, coconut, chutney along with the ginger
over medium high heat.

Now stir and cook it until the ingredients are
well blended and thoroughly heated. Serve with
grilled or broiled shrimp.

To toast the coconut, spread grated coconut on
an ungreased baking sheet then toast at 300 F.
for 1 minute.

Makes 4 servings.