Ingredients Jump to Instructions ↓

  1. 2 cans Chicken broth;

  2. 14-1/2 oz. each 1 cup Water

  3. 1 teaspoon Ground coriander

  4. 1 teaspoon Ground cumin

  5. 1 teaspoon Salt

  6. teaspoon Cayenne; or more

  7. Grated zest of 2 limes

  8. cup Lime juice

  9. 7 Cloves garlic; minced

  10. 1 tablespoon Minced fresh ginger

  11. 1 medium Onion; chopped

  12. 1 Red bell pepper; diced

  13. 1 Peeled carrot; shredded

  14. cup Flaked coconut

  15. cup Golden raisins

  16. 2 cups Converted white rice

  17. 1 pounds Cooked jumbo shrimp; peeled and deveined

  18. 2 ounces Fresh snow peas; cut into thin strips

  19. Toasted coconut for garnish

Instructions Jump to Ingredients ↑

  1. In a 4 or 5 quart electric slow cooker, mix the chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic, and ginger.

  2. Stir in the onion, bell pepper, carrot, coconut, raisins, and rice.

  3. Cover and cook on the low heat setting 3-½ hours, or until the rice is just tender.

  4. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.

  5. Serve garnished with toasted coconut.

  6. Formatted by Lynn Thomas dcqp82a@... Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 4-8-98; used vegetable broth, 2 carrots and 1 cup of regular peas. I had to cook it for 5 hours for the basmati rice to be tender. This was a very good dish and easy to put together.

  7. Recipe by: The Best Slow Cooker Cookbook Ever Posted to TNT Recipes Digest by LYNN_THOMAS on Apr 09, 1998


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