Ingredients
2 cans (14-1/2 ounces each) chicken broth2 cups uncooked converted rice1 large carrot, shredded1 medium onion, chopped1/2 cup each chopped green and sweet red pepper1/2 cup water1/2 cup coconut milk1/3 cup lime juice1/4 cup sweetened shredded coconut1/4 cup each raisins and golden raisins8 garlic cloves, minced1 tablespoon grated lime zest1 tablespoon minced fresh gingerroot1 teaspoon salt1 teaspoon each ground coriander and cumin1/2 teaspoon cayenne pepper1 pound cooked medium shrimp, peeled and deveined1/2 cup fresh snow peas, cut into thin strips
Preparation
In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender.
Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.
