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