1 cup water
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1/2 to 3/4 tsp cayenne pepper
Grated zest and juice of 2 limes ( about 1/3 cup lime juice)
7 garlic cloves, minced
1 medium onion, chopped
1 red bell pepper, diced
1 carrot, peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted white rice
1 lb peeled and de-veined cooked jumbo shrimp, thawed if frozen
2 ounces fresh snow peas, cut into thin strips
Toasted coconut, for garnish
In a 4 or 5-quart slow cooker, mix the broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger. Stir in the onion, bell pepper, carrot, coconut, raisins, and rice. Cover and cook on LOW for 3 1/2 hours or until rice is tender. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer. Serve garnished with toasted coconut. Makes 6-8 servings.
Review:
I tried this recipe out and really liked it! Mine didn't look as creamy as yours looks, but I think I let it cook a bit too long. Thanks for another great recipe!