Side - Caribbean Rice
This recipe was a hit recently at a Caribbean Luncheon I served for my sister Barbara’s surprise 50th Birthday. The flavors were fantastic together. I had to quickly make copies of the recipe for everyone to take home and I promised the ladies I would also post it on the website. It is a dish that will go well with an entrée of Shrimp, Pork or Chicken. We served it with Jerked Shrimp Kabobs, but there are a lot of options and it tastes great with our 2008 Calotte Blanc.
Category : Summer Recipes 2009
INGREDIENTS:
- 2 cups of hot cooked rice
- 2 tablespoon of mango chutney (available at Trader Joe’s and other grocery stores)
- 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 (if you can’t find unsweetened, the normal sweetened works fine)
DIRECTIONS:
- Cook the rice.
- Toast the coconut and almonds separately. Keep an eye and stir or flip often as they toast quickly.
- 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.
Yield: 4 servings