Caribbean Rice
  • 9.5 oz. bottle Lawry's Teriyaki Sauce with Ginger and Sesame Chicken Saute
  • 20 oz. can crushed pineapple in juice, not drained
  • 15 oz. sweet peas, drained OR 1 cup chopped green peppers
  • 1 lb. cooked, peeled, deveined frozen shrimp (26-30-count per pound)
  • 3 cups instant long grain rice
  • 3 cups beef broth
  1. Spray slow cooker with cooking spray.
  2. Put Lawry's sauce, pineapple, peas(or peppers), and shrimp into cook. Stir gently until mixed.
  3. Cover and cook on high for 3.5-4 hours or on low for 7-8 hours.
  4. Ten minutes before it's time to eat, prepare rice as directed below.
  5. Bring beef broth to a boil in saucepan.
  6. Stir in rice. Cover and remove from heat. Let it stand for 5 minutes.
  7. Gently stir the cooked rice into slow cooker.
  8. Serve immediately with soy sauce on side if desired.
  9. Serve with cooked asparagus and French bread.