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Ingredientes
- 2 can Chicken broth, 14-1/2 ounce. each
- 1 c. Water
- 1 tsp Grnd coriander
- 1 tsp Grnd cumin
- 1 tsp Salt
- 1/2 tsp Cayenne, or possibly more Grated zest of 2 limes
- 1/3 c. Lime juice
- 7 x Cloves garlic, chopped
- 1 Tbsp. Chopped fresh ginger
- 1 med Onion, minced
- 1 x Red bell pepper, diced
- 1 x Peeled carrot, shredded
- 1/4 c. Flaked coconut
- 1/2 c. Golden brown raisins
- 2 c. Converted white rice
- 1 lb Cooked jumbo shrimp, peeled and deveined
- 2 ounce Fresh snow peas, cut into thin strips Toasted coconut for garnish
Direcciones
- 1. In a 4 or possibly 5 qt electric slow cooker, mix the chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic, and ginger.
- Stir in the onion, bell pepper, carrot, coconut, raisins, and rice.
- 2. Cover and cook on the low heat setting 3-1/2 hrs, or possibly till the rice is just tender.
- 3. Stir in the shrimp and snow peas. Cover and cook 30 min longer.
- Serve garnished with toasted coconut.
- Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 4-8-98; used vegetable broth, 2 carrots and 1 c. of regular peas. I had to cook it for 5 hrs for the basmati rice to be tender. This was a very good dish and easy to combine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 21 | 12% |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 746mg | 31% |
| Potassium 517mg | 15% |
| Total Carbs 19.26g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.36g | 7% |
| Protein 18.43g | 29% |
