Thai Shrimp And Rice

• 2 cans (14-1/2 ounces each) chicken broth
• 2 cups uncooked converted rice
• 1 large carrot, shredded
• 1 medium onion, chopped
• 1/2 cup each chopped green and sweet red pepper
• 1/2 cup water
• 1/2 cup coconut milk
• 1/3 cup lime juice
• 1/4 cup sweetened shredded coconut
• 1/4 cup each raisins and golden raisins
• 8 garlic cloves, minced
• 1 tablespoon grated lime zest
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon salt
• 1 teaspoon each ground coriander and cumin
• 1/2 teaspoon cayenne pepper
• 1 pound cooked medium shrimp, peeled and deveined
• 1/2 cup fresh snow peas, cut into thin strips

1. 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.
2. Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.

chicken broth, rice, carrot, onion, sweet red pepper, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest, fresh gingerroot, salt, ground coriander, cayenne pepper, shrimp, fresh snow peas

Taken from www.tasteofhome.com/recipes/thai-shrimp-and-rice/ (may not work)