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
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias