Caribbean Rice
Submitted by katmeowgirl
Tropical rice side dish loaded with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and mango chutney. Ready in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the side dish that steals the show from whatever you’re grilling.
Hot cooked rice gets tossed with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and a spoonful of mango chutney in one big skillet.
The fruit adds bright sweetness, the almonds bring crunch, and the toasted coconut ties it all together with that nutty, tropical richness.
Serve it alongside grilled shrimp, jerk chicken, or honestly just eat a bowl of it on its own. Nobody’s judging.
Pro Tips
- Drain the canned fruit really well. Extra liquid will make the rice soggy instead of fluffy.
- Toast the coconut in a dry skillet instead of the oven for more control. It goes from golden to burnt fast.
- Day-old rice works best here since it’s drier and won’t clump up in the skillet.
- Swap in cashews or macadamia nuts if you want an even more tropical vibe.
Ingredients
Directions
*To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300℉ (150℃) for 1 minute.
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.
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