Caribbean Rice Serving Size - 4 Prepared By - Russ Recipe Rating
			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 1/2 cup of unsweetened grated coconut, toasted
			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