Name: Coconut Shrimp and Rice
Ingredients: 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 shrimp1 cup diagonally sliced fresh snow peas; Garnishes: lime wedges, chopped fresh cilantro

Ingredients

Units Scale

2 1/2 cups chicken broth
2 cups uncooked converted rice
2 tablespoons fish sauce
1 tablespoon chopped fresh ginger
1 tablespoon lemon grass paste
1/2 teaspoon salt
2 garlic cloves, pressed
1 (13.5 ounce) can coconut milk
1 medium-size red bell pepper, sliced
1 1/2 pound peeled cooked shrimp1 cup diagonally sliced fresh snow peas
Garnishes: lime wedges, chopped fresh cilantro

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Instructions

Combine the first 9 ingredients and 1 cup water in a 5-quart slow cooker.
Cover and cook low for 3 hours or until liquid is absorbed and rice is tender.
Stir in shrimp and snow peas.
Cover and cook for 15 more minutes.
Garnish, if desired.