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Ingredientes
- 2 c. Warm cooked rice
- 11 ounce Canned mandarin oranges liquid removed, coarsely minced
- 8 ounce Canned crushed pineapple liquid removed
- 1/2 c. Minced red pepper
- 1/2 c. Slivered almonds, toasted
- 1/2 c. Unsweetened grated coconut toasted*
- 1/3 c. Sliced green onions
- 2 Tbsp. Mango chutney
- 1/4 tsp Grnd ginger
Direcciones
- Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat.
- Stir and cook till ingredients are blended and thoroughly heated. Serve with grilled or possibly broiled shrimp.
- *To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F. for 1 minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 40 | 17% |
| Total Fat 4.77g | 6% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 300mg | 9% |
| Total Carbs 44.38g | 12% |
| Dietary Fiber 3.3g | 11% |
| Sugars 17.14g | 11% |
| Protein 4.52g | 7% |
