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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A favorite from USA Rice Council. Ingredients:
2 cups hot cooked rice |
1 (11 ounce) can mandarin orange segments |
8 ounces canned crushed pineapple |
1/2 cup red pepper, chopped |
1/2 cup slivered almonds, toasted |
1/2 cup unsweetened coconut, grated,toasted |
1/2 cup green onion, sliced |
2 tablespoons mango chutney |
1/4 teaspoon ground ginger |
Directions:
1. Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat.
2. Stir and cook until ingredients are blended and thoroughly heated.
3. Serve with grilled or broiled shrimp.
4. *Totoast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F.
5. for 1 minute.
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