Coconut Shrimp and Rice



2½ cups chicken broth
2 cups uncooked converted rice
2 tablespoons fish sauce
1 tablespoon chopped fresh ginger
1 tablespoon lemon grass paste
½ teaspoon salt
2 garlic cloves, pressed
1 (13.5 ounce) can coconut milk
1 medium-size red bell pepper, sliced
1½ pound peeled cooked shrimp
1 cup diagonally sliced fresh snow peas
Garnishes: lime wedges, chopped fresh cilantro


1. Combine first 9 ingredients and 1 cup water in a 5-quart slow cooker. Cover and cook low 3 hours or until liquid is absorbed and rice is tender.

2. Stir in shrimp and snow peas. Cover and cook 15 more minutes. Garnish, if desired.

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