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.
Try one of our fan favorite Crock Pot Meals: